Recipes

Preparation:

Blend all ingredients till smooth. Use on bread & vegetables, but note that it does not melt well.

JoAnn Racho, "Of These Ye May Freely Eat"

Preparation:

Rinse rice & drain well. Combine rice & water. Bring to a boil, reduce heat & simmer for 45 minutes, or until the rice is cooked & the water has been absorbed.

While the rice is cooking, prepare the vinaigrette. While the rice is still hot, stir the rice into the vinaigrette & stir well. Add the vegetables & mix. Cover tightly & refrigerate until ready to serve.

VARIATION: Substitute the lemon juice with orange juice.

Recipe by Mark Satterly

Preparation:

Put 3 quarts of water in the bottom of a large stock pot with a pasta insert. Add the tomato liquid and tomato paste. Put all of the other ingredients in the pasta insert. Bring to a boil over high heat, lower the heat, cover and simmer for about 3 hours. Lift out the pasta insert, letting out the liquid fall back into the pot. Press down on the solids to extract as much liquid as possible and return all the liquid to the pot. Discard the solids.

Note: This started out to be vegetable stock to use up some leftover stuff I had on hand, but after I strained the stock I decided to use it as a cooking liquid for pasta. The pasta thickened and flavored the stock to such an extent that I decided to save the leftovers to use as a tomato-vegetable soup. I may add some vegetables and small pasta to that.

Recipe by Diane Lazarus

Preparation:

Preheat oven to 425 F.

Scoop out the squash seeds and fibers and discard. Place squash in greased baking dish. Put 1 teaspoon each of sherry, brown sugar, and oil in each squash half.

Cover and bake for 30 minutes or until tender. Scoop squash out of shells but leave a wall about ¼ inch thick. Mash squash and combine with remaining 4 tablespoons oil, pineapple, nutmeg and salt, beating well to blend.

Spoon back into shells and return to oven to bake for 15 minutes more.

Adapted from Pearl Byrd Foster, "Classic American Cooking" Posted by Jeff Pruett.

Preparation:

Place couscous in a small mixing bowl. Set aside.

Bring apple juice to a boil in a small saucepan & pour over the couscous. Cover & set aside until the juice is absorbed. This will take 15 minutes.

Stir in the fruit, apple juice concentrate, cardamom & maple syrup.
Set aside.

Steam squash halves until tender, about 15 minutes. Drain & place on a baking sheet. Preheat oven to 350F. Fill squash halves with the couscous mixture & bake for 20 minutes. Top with pecans & serve.

"Vegetarian Gourmet" Winter, 1995

Preparation:

Preheat oven to 375F. Place squash, cut side down, on a baking sheet & cook until tender, about 45 minutes. Set aside to cool. Scoop out the inside & discard the seeds & strings.

Saute pine nuts & green onions in oil for 1 minute. Add mushrooms, zucchini, yellow squash & tomatoes & saute until just about tender, 5 minutes or so.

Stir in the remaining ingredients. Spoon the vegetable mixture into the squash shells. Serve immediately.

"Vegetarian Gourmet" Fall, 1995

Preparation:

Cook and stir onion and green pepper in oil in 3-quart saucepan until onion is tender. Add tomato and spinach. Cover and simmer until spinach is tender, about 5 minutes. Stir in salt, pepper and peanut butter. Heat just until hot.

Betty Crocker Regional and International Recipes

(C) 1993 General Mills, Inc.

Preparation:

Cook and stir onion in oil in 10-inch skillet over medium heat until tender. Stir in remaining ingredients. Heat to boiling. Reduce heat.
Cover and simmer 10 minutes. Simmer, uncovered, stirring occasionally, until vegetables are tender, about 5 minutes longer.

Makes 6 to 8 servings

Betty Crocker Regional and International Recipes

(C) 1993 General Mills, Inc.

Preparation:

Corn/maize was introduced to Africa from Latin America by the Portuguese, mainly to provision their slave ships. The grain was quickly accepted because it grew rapidly and undemanding in cultivation. The name 'maize' comes from 'mahiz', the word used by the Caribbean Taino Indians from whom the Europeans probably first learned about the crop. in North American the English settlers were shown it by local Indians. 'Corn' was a general name given to any grain, so they called it simply 'Indian corn'.

Columbus noted that maize was "most tasty boiled, roasted or ground into flour". And in southern Ghana today a common food is 'kenkey', fermented corn/maize flour balls, wrapped in corn/maize leaves and steamed. Akpith, this recipe, is more straightforward.

DIRECTIONS:
===========
In a large saucepan, boil the water and then in half of the corn/maize meal and all the soy flour to make a thick porridge. Add the baking powder, chili powder if using and sugar; season.

Cook this for 10 minutes over a low heat, stirring constantly. Then remove the pan and set aside to cool for 10 minutes or so.

At this point, mix in the remaining corn/maize meal and combine thoroughly, adding water to produce a stiff dough.

Now pour enough oil into a pan or wok to give a depth of around 2 inches (5 cms), and heat up. While it is warming mould the dough into balls about 1 inch (2.5 cms) in diameter.

With the oil sizzling hot, slide 4 or 5 balls carefully into the pan and cook for 2-3 minutes until they are golden brown.

* Source: The World in Your Kitchen - by Troth Wells * Typed for you by Karen Mintzias

Preparation:

1. Cut the corn from their husks and remove the lima beans from their pods.

2. In a large skillet, saut‚ the leek in the oil until it wilts, 2-3 minutes. Add the corn, lima beans, tomatoes, salt and pepper.

3. Bring to a simmer over high heat. Cover and turn the heat to low, then simmer for 10 minutes. Add the parsley. SErve hot or at room temperature.

Note: If you use frozen lima beans, defrost them and add them during the last few minutes of cooking.

"The Occasional Vegetarian" by Karen Lee. Posted by Diane Lazarus

Preparation:

Cover beans with water (2-inches above beans). Let soak all day or overnight. Drain, then replace water just to cover the beans. Throw in all the vegetables. Bring to boil, reduce heat to simmer for about 45 minutes. When beans start cracking and showing white) they're done.

Serve with cooked rice, white, or brown. Add hot pepper sauce to taste.

Makes 8 servings.

Recipe by Sara David on AT&T's Interchange, Posted by David Pileggi

Preparation:

Rinse lentils & cook for about 25 minutes until soft. Drain, reserving the stock.

Heat oil in a large skillet & saute onions for 3 minutes. Add carrots, garlic & mushrooms & continue to saute for 10 minutes, stirring occasionally to prevent burning. Add cooked lentils, tomatoes, tomato paste, herbs & soy sauce. Add a little of the reserved stock if mixture is too dry. Cover & cook for 20 minutes to ensure that the flavours are well blended.

Meanwhile cook enough lasagna strips to make 3 layers. Cook only till al dente.

BECHAMEL SAUCE: Combine the water, cashews, salt, pepper & nutmeg in the blender & blend till smooth. Make the roux by heating the oil in a pot & stirring in the flour when hot. Slowly add the cashew milk, add the bay leaf & bring to a gentle boil, stirring constantly. When boiling, reduce heat to very low & simmer for about 1 minute or until the sauce starts to thicken. Set aside.

Oil a casserole dish. Put a layer of lasagna in the bottom & layer with the lentil mixture followed by the bechamel sauce. Repeat, ending with a layer of bechamel. Top with shredded soy cheese if desired. Bake at 350F for 35 minutes. Let stand for 10 minutes before serving.

Recipe by Mark Satterly

Preparation:

Boil diced potatoes and cauliflower florets in water with salt, cayenne, turmeric and 1 tbs canola oil. Remove cauliflower florets as they will be done before the potatoes. The vegetables should be cooked but firm. Grind ginger and garlic. If fresh ginger is not available, use ½ tsp ginger powder. Finely chop the cilantro, green onion and jalapeno. Mix slice onion with basil, binegar and olive oil. Marinate 10-15 minutes. In a small wok on medium heat, add 1 tb canola oil. When hot, add the cumin seeds. Fry until light brown. Add the onions. Cook until opaque. Add ginger and garlic. Saut‚ for a few minutes. Add the potatoes, cauliflower and the diced tomato. If the vegetables stick to the pan, add a little water to keep it moist.
Simmer until vegetables are done. Sprinkle with chopped cilantro, lemon juice and sliced tomato before serving.

From the Taj Mahal, New Orleans, LA in "The Vegetable Lovers Guide to New Orleans Restaurants" by Gay Sperling pp. 54-55 Adapted recipe.

Preparation:

Heat oil until it is hot in a large, strong saucepan. Drop in the prepared potatoes & cauliflower & stir well until all the pieces are basted in the oil. Reduce heat to very low & cook gently, stirring occasionally & carefully, for 5 minutes. Add the asafetida & a few seconds later the cumin seeds, followed by the black mustard seeds.
Stir well & allow to continue cooking for 5 minutes or until the vegetables are almost cooked through.

Stir in the rest of the spices in the order listed. If you want your aloo gobi hotter, crumble the chiles. If not, leave whole & then remove before serving. Mix well & let simmer over the very low heat for another 7 minutes. If it sticks, sprinkle in a few drops of water, but try to avoid doing this if possible. The vegetables should now be well cooked. Stir in the cilantro, being careful notb to break the vegetables. Serve immediately.

Recipe by Mark Satterly

Preparation:

Heat oil & saute the onion, curry leaves, fenugreek & kalonji until they hae changed colour. Reduce teh heat to medium & add the tomatoes, garlic, chili powder, coriander, salt & mango powder.
Stir-fry for 3 to 5 minutes before adding the spinach and the potatoes. Continue to stir-fry for 5 minutes.

Add water, cover & cook over a low heat for 10 to 15 minutes. When the potatoes are cooked through, add the red chiles & the cilantro.
Mix thoroughly & transfer to a serving dish. Garnish with the shredded ginger & serve with chapatis.

Shehzad Husain, "Vegetarian Indian Cookery"

Preparation:

Bring water & salt to a boil in a pot large enough to hold the whole head of cabbage. When it boils, place the whole cabbage in the pot & poach it until the outer leaves can be pulled away without tearing.
Set aside 8 large leaves with no holes in them.

Place bulgur in a bowl & pour boiling water over. Fluff with a fork & set aside until all the water has been absorbed. Fluff occasionally. When the water has been absorbed, mix in the ground pine nuts.

Heat oil in a skillet. Saute the onion, garlic & carrots over a low heat for about 5 minutes. Be careful not to overcook the vegetables, but you do need them to be soft. Stir in the herbs & the paprika & saute for a few minutes longer. Mix in the soy sauce & cook for another minute. Remove from the heat & mix into the prepared bulgur-pine nut mixture. Stir well, grind in black pepper & check the seasoning.

Place an eighth of the filling on each cabbage leaf & roll up, folding in the sides as you roll, ensuring that you have a tight roll. Transfer to a large baking dish, lightly oiled.

Put all the sauce ingredients in a food processor & puree into a light sauce. Pour over the cabbage rolls. Cover with foil & bake in a preheated oven at 350F for 40 minutes. Serve over rice.

Recipe by Mark Satterly

Preparation:

Put besan in a paper bag & add potato peels. Close the bag tightly & shake until the peels are evenly coated.

Heat oil in a large skillet over medium-low heat. Add poppyseeds & saute gently until lightly browned. Add salt & cayenne. Add the peels & fry until they are a medium-brown & crisp. Stir constantly:
this will take anywhere up to 15 minutes. Remove from heat & serve hot or at room temperature.

Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the Bengal Region"

Preparation:

Cook the onions, garlic, potato, carrot and celery in a small amount of water in a large saucepan for 10 mins. Add the remaining ingredients and cook over low heat until the veggies are tender, about 35 mins. "The McDougall Plan" by John McDougall Typed by Lisa Greenwood

Preparation:

Combine beans, water, onions, celery, carrots, kombu, bay leaves, savory and tomato puree in a large soup kettle. Bring to a boil, reduce heat and simmer until beans and vegetables are tender, about 45 minutes.

Remove kombu, slice into bite-size pieces and return to kettle. Stir in vinegar and tamari.

While the stew is cooking, prepare the dumpling dough (below). Bring stew to a slow boil over medium heat and drop tablespoonfuls of batter onto surface of stew. Cover and cook for 10 minutes.

Remove dumplings with a slotted spoon to a serving bowl. Stir stew to mix well. Ladle stew into individual serving bowls and top with dumplings.
Serve immediately.

Hints: For fresh tomato puree, place 3 to 4 medium-size tomatoes in a blender and blend until smooth.

Delicious with cooked greens and a tomato salad.

CORNMEAL DUMPLINGS:
===================
(Makes about 8 dumplings)

In a medium-size mixing bowl, combine cornmeal, salt and baking powder.

Blend tofu in a blender or food processor until smooth and creamy.

Add tofu to cornmeal mixture and mix well.

Hints: Replace ½ cup all purpose flour for half of cornmeal.

STEW - Per serving: 526 cal, 31 g prot, 579 mg sod, 92 g carb, 6 g fat, 0 mg chol, 183 mg calcium

DUMPLINGS - Per serving: 55 cal, 4 g prot, 125 mg sod, 6 g carb, 2 g fat, 0 mg chol, 51 mg calcium

From: Vegetarian Gourmet - Winter 1993
Typed for you by Karen Mintzias

Preparation:

Eggplant & Peppers: Peel, slice eggplants. place in colander and salt lightly. Let stand ½ hour. Preheat grill*. Grill eggplant slices and green pepper. (Eggplant should be lightly browned and outer green pepper skin charred). Place green pepper in paper bag, let stand ½ hour. peel green pepper under running water. dice eggplant slice and green pepper. Place in large bowl.

Potato: Boil potatoes until tender (about 10 minutes). Cool. peel, dice and place in bowl with other vegetables.

Other vegetables; Peel, seed and chop tomato. Chop celery. Slice pitted black olives. Put tomatoes, celery and olives in bowl. mix well.

Dressing: Mix olive oil, vinegar, garlic, pepper and basil. Pour over vegetables in bowl. Toss well. Let marinate at room temperature at least ½ hour and then put in fridge. Toss and stir occasionally.

*I used stovetop grill but a BBQ or broiler could be used.

Recipe by Anne MacLellan

Preparation:

Combine garlic & onion in a bowl. Heat oil in a pot. Add garlic & onion & saute till soft. Do not brown. Add tomato paste. After a few minutes, stir in stock, salt & pepper. Simmer for 15 minutes.

Serve with croutons if desired.

Recipe by Mark Satterly

Preparation:

VEGETABLES: In large bowl, toss together cauliflower, carrots, green pepper and olives. Cook rotini in large pot of boiling salted water till tender but firm about 8 to 10 minutes, drain and rinse in cold water.

DRESSING: Combine oil, vinegar, garlic and sugar, adding salt and pepper to taste; mix well. Pour all but 1/3 cup dressing over salad, tossing to mix, reserve remaining dressing. Cover and refrigerate overnight. Just before serving, taste and readjust seasonings and add remaining dressing if necessary.

Carol Ferguson, "The Canadian Living Cookbook"

Preparation:

Preheat oven to 350 F. Lightly oil and 8" x 8" baking dish.

Peel, core and slice apples. Combine with lemon juice, ginger, half the cinnamon and apple juice concentrate. Spoon int baking dish.

Mix nuts, oats, remaining cinnamon, baking soda and syrup. Sprinkle over apple mixture.

Bake until topping is golden brown, about 20 to 25 minutes.

Serve warm.

Per serving: 162 cal. 6 g prot, 106 mg sod, 19 g carb, 8 g fat, 0 mg chol, 32 mg calcium

* Source: Vegetarian Gourmet, Autumn 1993
* Typos by: Karen Mintzias

Preparation:

Peel & core the apples. Slice them reasonably thinly & place in a large saucepan. Add the sugar & water & cook until the apples are very soft. When cooked, sprinkle in the cornstarch, stirring & beating to ensure that there are no lumps. Stir in the lemon juice.
Set aside to cool.

When cool, it doesn't have to be cold, place in a blender & blend until smooth. Pour into 4 small dessert dishes & chill until ready to serve. Serve with jam cookies.

Recipe by Mark Satterly

Preparation:

Preheat oven to 325F.

Dry roast pecans in a medium sized skillet over medium heat until fragrant, about 5 minutes, stirring often. Transfer to a large serving bowl & set aside.

Saute onion & garlic in oil in the same skillet until just browned, about 5 minutes. Add the apricot, rosemary, sage & parsley & saute just until heated through. Add to the bowl containing the pecans & mix well.

Stir in the bread cubes & add the stock, ½ cup at a time until it is the desired moistness. Transfer to a casserole dish, cover & bake for 20 minutes. Baste occasionally with additional stock. Remove the cover & bake for a further 20 minutes.

"Vegetarian Gourmet" Fall, 1995

Preparation:

Preheat oven to 350F. Spray a 9" pie tin with non-stick spray.
Place in a leaf of phyllo pastry & spray it. Fold edges inwards so they don't extend beyond the rim of the pan Repeat the procedure till the pan is covered. Bake for 15 to 20 minutes till crispy brown.

Place dried apricots, honey & water in a saucepan & simmer gently till apricots are soft & liquid is a heavy syrup. Dissolve agar-agar powder in 2 tb water & add to mixture, simmering for a couple of minutes. Transfer to a processor. Add tofu, vanilla & lemon juice & process till smooth. Pour into the crust.

Drain canned apricot halves & arrange on the pie. Melt jam & brush on top of tart. If desired, melt chocolate & drizzle over the top in a zig zag fashion. Chill 1 hour at least before serving.

"Vegetarian Times", December, 1993

Preparation:

Prepare the artichokes by washing under running water, pulling off the tough outer leaves & trimming the stem so that it can stand upright.
Steam until a petal near the centre pulls out easily, depending on the size of the artichoke, this can take anywhere from 25 to 40 minutes.
Remove from steamer.

Halve artichokes lengthwise, remove & discard the centre petals & the fuzzy centres. Remove outer leaves & reserve. Trim out the hearts & chop finely. Set aside.

Pour boiling water over the sun-dried tomatoes & let stand for 10 minutes before draining. Set aside. Meanwhile, simmer the eggplant in the stock for 10 minutes, drain.

Blend the eggplant, tomatoes & the rest of the ingredients in a processor until smooth. Stir in the artichoke hearts. Arrange artichoke leaves on a serving platter. Spoon one teaspoon of the dip onto the wide end of each leaf & serve.

"Vegetarian Gourmet, Special Low-Fat Issue" 1995

Preparation:

Prepare & cook the artichokes as described in the recipe for "Artichoke Gondolas". Halve artichokes lengthwise, remove & discard the centre petals & fuzzy centres. Remove & reserve the outer leaves. Trim out the hearts & chop finely. Cover & set aside.

Bring about an inch of water to a boil in a large skillet. Snap off the tough ends of the asparagus & discard. Cook asparagus uncovered until tender. Remove from water & chill.

DRESSING: Blend together all ingredients until smooth. Transfer to a small bowl & chill.

ASSEMLY: Arrange lettuce leaves on individual salad plates. Arrange artichoke hearts, asparagus spears, carrot & cabbage on top. Spoon dressing over the plates & serve, garnished with reserved artichoke leaves.

"Vegetarian Gourmet, Special Low-Fat Issue" 1995

Preparation:

Prepare artichokes as for the "Artichoke Gondolas" recipe, but do not steam. When prepared, cut into very thin strips, lengthwise. Saute the artichoke strips, garlic & green onions in oil in a wok for about 5 minutes, the artichokes ought to be tender.

Add zucchini, wine & thyme & cook until the zucchini is tender, only another 2 minutes. Add the tomatoes, salt & pepper & cook until thoroughly heated.

"Vegetarian Gourmet, Special Low-Fat Issue" 1995

Preparation:

CREPES: Combine flour & salt in mixing bowl. Make a well in the centre & pour in the soymilk & oil. Beat till smooth. Heat a 6 or 7-inch skillet. when hot, pour in ¼ c of batter & tilt skillet till it's evenly coated. Cook over moderate heat till lightly browned on the bottom. Flip & brown the other side. Remove & set on a plate.
Repeat with the rest of the batter, you should have 6 crepes.

SAUCE: Heat margarine in a small pot. Add onion & garlic & saute over moderate heat till onion is golden. Add mushrooms & cover. Cook till the mushrooms are limp & juicy. Sprinkle in the flour & stir till it disappears. Slowly pour in the soymilk, stirring. Bring to a simmer, then stir in the dill & tarragon. Cook at a simmer till the sauce thickens. Stir in the lemon juice & season to taste.
Remove from heat & cover.

FILLING: Trim about ½-inch of the asparagus stalks & scrape off any tough looking skin. Cut stalks in half & steam till tender crisp.

ASSEMBLE: Place 6 asparagus stalks in the centre of each crepe, letting the tips protrude from the top & overlapping the halved stalks in the centre if necessary. Spoon a very small amount of sauce over the asparagus. fold one end of the crepe in towards the centre & overlap the other end over it. Arrange the crepes, folded side down, in an oiled, shallow baking dish. Spoon remaining sauce evenly over the crepes. Bake in a preheated 350F oven until just heated through. Serve at once.

Nava Atlas, "Vegetarian Celebrations"

Preparation:

Wash & bend asparagus discarding the tough ends that break off. Cut diagonally into three-inch pieces. Fill a large pot with water & bring to a rolling boil. Cook asparagus for 2 minutes. Drain & rinse in cold water. Place with pepper strips in a large serving bowl & set aside.

VINAIGRETTE: Whisk oil, lemon juice & vinegar in a bowl. Stir in mustard, salt & pepper. Pour over the asparagus & pepper & toss to coat. Serve at room temperature.

"Vegetarian Gourmet" Spring, 1995

Preparation:

A soup this hearty makes a wonderful morning meal by itself or served with whole grain bread.

DIRECTIONS
==========
Steam squash and carrots for 10 minutes. Set aside.

Saute onions in oil until translucent.

Dissolve miso in water.

Place all ingredients in a blender and puree.

Per serving: 202 cal, 4 g prot, 342 mg sod, 31 g carb, 9 g fat, 0 mg chol, 112 mg calcium

* Source: Chef Ron Pickarski, Vegetarian Gourmet (Autumn 1993) * Typed for you by Karen Mintzias

Preparation:

Blend all ingredients till smooth. Keep refrigerated.

JoAnn Rachor, "Of These Ye May Freely Eat"

Preparation:

Cut tops off tomatoes & scoop out insides. Save insides for another dish. Mash avocado & mix with the rest of the ingredients. Stuff into the tomato shells. Particularly good as an appetizer to a Mexican meal.

King & Scott, "Food for Thought"

Preparation:

Cook eggplants whole on all sides, turning as necessary til lthey are soft throughout & the skin is charred. Set aside to cool for 1 hour.

Peel eggplants & discard skin. In a mixing bowl, add lemon juice & tahini. Blend well. Add salt to taste.

Finely chop the garlic clove & add to mashed eggplant. Stir well & chill. To serve, place in a flat serving dish & garnish with parsley.
Pour olive oil the top.

Joel Rapp, "Mother Earth's Vegetarian Feasts"

Preparation:

Wash eggplant & pierce at intervals with a fork. Set on a baking dish & broil close to heat for 20 minutes. Peel & sprinkle quickly with half the lemon juice. Cool & chop finely. Using a small bowl, combine the remaining ingredients. Stir into eggplant & refrigerate.
Can be frozen at this point. Serve trimmed with parsley, green peppers & green onion with pita.

"The Hamilton Spectator", July 1993

Preparation:

Wash & slice aubergines.

Heat ghee & when hot, saute the onion & garlic for 2 to 3 minutes.
Add turmeric, bay leaf & cinnamon stick & saute for a further 2 minutes, stirring frequently.

Stir in sliced eggplant. Add salt, cayenne & ginger. Blend together well. Cook for 10 minutes.

Add tomatoes, cover pot & cook for another 10 minutes.

Sprinkle with garam masala & serve.

Be careful not to overcook otherwise it will go very mushy.

Michael Pandya, "Indian Vegetarian Cooking"

Preparation:

Preheat oven to 400 F.

Core and slice apples into ½" rings. place in shallow baking dish.
In saucepan, combine and heat remaining ingredients. Pour over apples and bake 15 minutes or until tender, turning to baste once or twice.
Variation: Very good with red-hot candies put in the center of each ring.

Posted by Michelle Howe

Preparation:

Preheat oven to 350F. To prepare fresh chestnuts, cook covered, in water, for 20 minutes till expanded & lighter in colour. To prepare canned chestnuts, cook in their liquid till heated through. To prepare dried chestnuts, cook according to package directions.

Drain & rinse hot chestnuts under cold water. Cut off flat part with a sharp knife & scoop nut meat with a spoon. In a food processor, combine chestnut meat with soy milk, juice, 4 tb maple syrup, 1 ts cinnamon & nutmeg. Fold in raisins or currants.

Peel apples & remove core from top, leaving the bottom intact.
Hollow out the apple leaving a ½" shell. Brush shell with lemon juice to prevent discoloration. Sprinkle inside with a little cinnamon. Chop scooped out apple & mix with the chestnut puree.

Fill apple shells with chestnut-apple stuffing. Place in a grease proof dish & pour wine & remaining syrup around the base of the apples. Add margarine & cinnamon stick to the pan.

Bake 30 to 40 minutes, basting occasionally with the wine mixture.
Garnish & serve.

"Vegetarian Times", December, 1993

Preparation:

Saute onions & garlic lightly in oil. Add pepper & celery. Fry for several minutes til ltender. Stir in the flour & add tomatoes. Add tomato paste & herbs & beans. Mix in breadcrumbs. Add a little water if too dry. Spoon into oiled casserole & sprinkle breadcrumbs on top. Bake for 30 minutes at 350F. Serve with rice & salsa sauce.

Toronto Vegetarian Association

Preparation:

Preheat oven to 400 degrees F.

Cut deep, narrow holes in the tomatoes (be careful not to go all the way through). Place the tomatoes in a buttered baking dish.

Combine the tomato sauce, curry powder and currant jelly in saucepan.
Heat 5 minutes, pour over tomatoes (particularly inside the hollows) and bake 15 minutes.

Remove tomatoes from oven. Then turn on broiler.

Sprinkle bread crumbs over tomatoes and place under broiler to brown.

Adapted from Pearl Byrd Foster, "Classic American Cooking" posted by Jeff Pruett

Preparation:

Combine flour, baking soda, cream of tartar and salt. Set aside.

Whisk water and egg replacer.

Mix egg replacer, soy milk and canola oil in a large bowl.

Add flour mixture to soymilk mixture and stir until dough forms a ball.
Knead briefly, place in a greased bowl and cover with a damp towel. Let dough rest in a warm, draft-free area for 2-½ to 3 hours.

Preheat oven to 400 degrees F. Lightly oil baking sheets.

Saute garlic in olive oil for 2 minutes. Set aside.

Lightly coat hands with vegetable oil and knead dough on a lightly floured surface until smooth, about 3 minutes. Divide dough into 12 equal pieces and roll each into a ball. Flatten each ball with hands, roll into an oval about ⅜" thick and stretch ends to form a teardrop shape (wide at base and tapering to a point on top).

Place on baking sheets and brush with garlic oil. Bake on middle rack for 6 to 8 minutes.

Per naan: 206 cal, 4 g prot, 199 mg sod, 31 g carb, 8 g fat, 0 mg chol, 63 mg calcium

HINT: After baking, place under broiler to brown.

Source: Vegetarian Gourmet, Autumn 1993
Typed for you by Karen Mintzias

Preparation:

Preheat oven to 350F.

Spoon polenta into an oiled 8" X 12" baking dish & set aside.

Saute garlic in olive oil over medium-low heat until garlic begins to brown. About 5 minutes. Remove garlic with a slotted spoon & discard. Add mushrooms & saute in flavoured oil until they soften.
They will only need 5 minutes or so. Stir in the basil, red pepper, salt & pepper. Spread evenly over prepared polenta & bake for 15 minutes. Serve hot.

"Vegetarian Gourmet" Spring, 1995

Preparation:

Preheat oven to 400 F.

Grease a shallow baking dish or pan large enough to hold the 6 tomatoes. Wash tomatoes and cut off stem end (not too close). Using a teaspoon, scoop out seeds and pulp and discard. Turn tomatoes upside down on paper towels to drain and place in baking dish.

Wash leeks very thoroughly and pat dry. Cut away the tough green tips. Lay the leek pieces flat on a cutting board and slice crosswise very fine. Heat the 4 tablespoons butter in a saute' pan, add leeks and cook until soft (do not overcook). Season with salt, pepper, and Tabasco.

Spoon 1/6 of the cooked leeks into each tomato, then a tablespoon of breadcrumbs over them. Place a ½ ts olive oil on top of each tomato. Lower oven temperature to 350 F and bake for 12 minutes.

Sprinkle with chopped parsley and serve.

Adapted from Pearl Byrd Foster, "Classic American Cooking" posted by Jeff Pruett

Preparation:

Preheat oven to 350F. Arrange the onion and yam slices in alternating layers in a 9-inch round or oval gratin dish. Pour the apple cider into a small saucepan, add the brown sugar, salt and pepper, and stir over medium heat until the sugar dissolves. Pour the hot cider over the onions and yams and sprinkle with thyme. Dot with Olive oil, cover the dish with foil, and bake for 1 hour. Remove the foil and continue baking, basting often, until the onions and yams are tender, about 30 mins. Divide among plates and serve.

"A Well Seasoned Appetite" Posted by Dan Klepach

Preparation:

At least 1 day before, place bananas in fridge to blacken. Mash bananas till almost smooth. Add juice & raisins. In a pot, bring to a boil, stirring constantly till mixture thickens, about 10 minutes.
Cool slightly before serving. Can be stored in the fridge for 2 or 3 weeks. Serve with jolof rice. Makes 1 cup.

"Vegetarian Times" December, 1993

Preparation:

Start by heating the oil in a heavy pan and put in the tumeric and some salt. Fry for a few seconds and then add the cubed potatoes, turning frequently so that they turn yellow from the tumeric. Cook them for 5-10 minutes (they will complete their cooking later) and remove them from the oil and set aside. Adding more oil if necessary, now saute the onion slices until they are soft and transparent. Then add the bay leaf, cumin, ginger and chili powder. Stir well and put in the tomatoes. When they have begun to break down, add the cabbage bit by bit, stirring it in well so that it is sauteed in the spices.
Cover and cook gently for 3-5 minutes. Finally put in the peas and semi-fried potatoes and seasoning.Mix well, replace the cover and continue to cook for 5-10 minutes or until potatoes are ready.

Troth Wells, "The World in Your Kitchen: Vegetarian Recipes" Posted by Anne Maclellan

Preparation:

Heat 2 tb oil in a Dutch oven. Add potatoes & saute until they are medium brown, 10 minutes or so. Stir often. Using a slotted spoon, remove from the oil & set aside.

Add the remaining oil. Add cumin seeds & fry for a few seconds. Add cabbage, chile & water. Lower heat & cook, uncovered, until the cabbage is limp, 8 minutes, stirring often. Stir in the salt, turmeric, sugar, cayenne, another 2 tb water & the potatoes.

Cover & simmer until the potatoes are tender. Then, add the peas & cook for 2 minutes. Remove from heat, stir in the garam masala & let it stand, covered, for a few minutes. Sprinkle with ghee if desired & serve.

Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the Bengal Region"

Preparation:

Preheat oven to 350F.

Heat 2 ts of oil in skillet. Saute chopped onion, garlic and green peppers until onions are lightly browned, about 10 mins.

Add all the other ingredients except sliced onions.

Pour mixture into lightly oiled roasting pan using the remaining 1 ts of oil.

Arrange sliced onions on top. Bake for 1 hour uncovered. The beans should look nice and brown.

Susan Powter, "Food" Typed by Lisa Greenwood

Preparation:

Mix all ingredients except tortilla chips. Cover and refrigerate 1 hour. Serve with tortilla chips.

Source Unknown

Preparation:

Wash and drain the beans. In a large pot bring the beans, water, onions, and salt to a boil. Lower the heat, cover, and simmer, adding more water if necessary, until the beans are tender and will mash easily (approximately 3 hours).

Blend the ingredients for the salsa in a small bowl. Set aside.

Drain and mash the beans with a potato masher or electric mixer.

Preheat oven to 350 degrees. Wrap the tortillas in foil and heat in oven for 8 to 10 minutes. Spoon some of the bean mixture onto each tortilla, top with green onions and salsa, and roll into a burrito.

Makes 10 burritos and 1-½ cups salsa.

* Source: The Compassionate Cook - by Ingrid Newkirk and PETA * Typed for you by Karen Mintzias

Preparation:

Combine all ingredients except the onions in a large bowl. Mash with either a fork or a potato masher until the beans are well mashed, the rice will remain a little lumpy. Add onions & mix well.

Divide mixture into 8 patties & form into 8 burgers, wet hands slightly to prevent them sticking to your hands.

Lightly spray a non-stick griddle or skillet. Preheat over a medium heat & cook until well browned on both sides.

Bobbie Hinman, "Burgers 'n Fries 'n Cinnmaon Buns"

Preparation:

Heat ghee & fry cumin seeds, bay leaf, spiced onion, cayeene & garam masala for 1 minute. Add potato, peas & beets & cook gently for 2 minutes. Add salt & a little water. Cook gently until the potato is tender. Serve over rice.

Pranati Sen Gupta, "The Art of Indian Cuisine"

Preparation:

Trim & wash beets. Leave 1" stem, steam till tender. When beets are cooked, slip skins off under cool water & set aside. Remove leaves from stems & discard stems. Wash & dry leaves, chop coarsely. In a skillet, cook onions, banana pepper & garlic in 1/3 c olive oil till softened. Add beet greens & cook 5 to 7 minutes. Transfer to a processor & puree with the cooked beets, cut into quarters. Add rest of ingredients & puree again, adding more olive oil if necessary.
The pesto keeps refrigerated for 2 weeks or freezes. You can add parmesan cheese if you wish.

"The Hamilton Spectator", Spetember 15, 1993.

Preparation:

Smoke or roast the eggplant. Mash & set aside.

Heat oil in a skillet & when hot add the kalonji seeds along with the whole chiles. Fry for a few seconds & then add the onion & cook until it is richly browned. Add garlic & ginger & stir a few times.
Mix in the remaining chile, turmeric, salt, sugar & tomatoes.
Simmer, covered, until the toamtoes disintegrate & you're left with a thick sauce. Discard whole chiles if desired.

Add the eggplant & simmer, covered, for 10 minutes. Stir occasionally to prevent it sticking. Remove from heat & let it sit 15 minutes. Garnish with green onions & serve.

Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the Bengal Region"

Preparation:

Smoke & roast eggplant. Cool, mash & set aside.

Heat oil in a skilelt over medium-low heat. Fry red chiles until they darken. Add fenugreek, garlic & & green chile & stir until the garlic turns light brown, do not burn. Add turmeric & water. Bring to a boil. Lower heat slightly & stir in the eggplant. Add poppyseed paste, salt & sugar. Mix well. Simmer, covered, for 20 minutes.
Stir occasionally to prevent sticking. Remove from heat & let stand for a few minutes before serving. Garnish with green onion.

Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the Bengal Region"

Preparation:

Cut off tops of peppers & save them. Remove seeds & membranes, wash, drain & set aside.

In a heavy pot, heat ¾ cup olive oil & saute the onions & pine nuts for 15 to 20 minutes. Add rice & cook 10 to 15 minutes, stirring frequently. Add tomatoes & cook for 5 minutes longer. Blend in the currants, sugar, mint, dill, spices, salt & ¾ c hot water. Simmer covered for 15 minutes until all the water is absorbed. Allow to cool.

Mix filling well. Stuff peppers firmly but not too tightly. Replace tops. Spread a sheet of wax paper in bottom of skillet. Stand peppers upright, side by side on the paper. Combine 1 cup hot water with ¼ ts salt & 2 tb olive oil. Pour over peppers. Plce a plate upside down over them to act as a weight. Cover & cook for 40 to 50 minutes. Serve cold, sprinkled with lemon jiuice as part of a buffet.

Ayla Esen Algar, "The Complete Book of Turkish Cooking"

Preparation:

Combine all ingredients in a large bowl and toss well. Let stand 15 minutes before serving. Makes 6 1 cup servings.

Posted by Carolyn Shaw

Preparation:

Preheat oven to 350F. Grease and flour a bundt pan.

Sift together flour, cornmeal, cream of tartar, baking soda and salt in a large bowl. Set aside.

Mix soy milk and lemon juice and set aside.

Whisk egg replacer and water until light and foamy. Set aside.

Mix applesauce and brown sugar in a medium-size bowl. Beat in egg replacer, corn syrup and extracts.

Add applesauce mixture and soy milk alternately to dry ingredients, mixing after each addition.

Fold in cranberries and almonds.

Pour into prepared pan and bake until a toothpick inserted into cake comes out clean, about one hour. Let cool for 10 minutes and invert onto a serving plate to finish cooling.

Drizzle cooled cake with an icing glaze or sprinkle with powdered sugar.

"Vegetarian Gourmet", Autumn 1993 Typed by Karen Mintzias

Preparation:

Preheat oven to 350F. Blend tofu with next 4 ingredients with a fork.
Combine with cornmeal, flour, starch, baking powder, soda & salt; mix well & set aside for 10 minutes. Fold in sesame seeds, dried cherries or cranberries & pecans. Pour into an oiled loaf pan & bake 45 minutes.

"Vegetarian Times" December, 1993

Preparation:

In a soup pot, warm the olive oil over low heat until hot. Stir in the chile & spices & heat for 30 seconds. Add the potatoes & peas & slowly cook for 5 minutes, stirring often, but do not brown. Reduce heat if necessary. Add stock & raise heat. Bring to a boil, cover, reduce heat & cook until the vegetables are very tender, about 25 minutes. Remove from stove & cool for 10 minutes.

In batches, place soup through a blender & blend until smooth.
Return to a clean pot & gently reheat. Season with salt & pepper & serve garnished with fresh mint leaves.

Recipe by Mark Satterly

Preparation:

Place mung beans on ungreased griddle or in a skillet over medium to medium-low heat. Stirring often, roast the dal for 8 to 10 minutes.
The dal will acquire a lighter colour & emit a nutty aroma. Be careful that they do not turn a dark brown. Transfer to a bowl & wash if desired.

Bring water to a boil & stir in the dal along with the turmeric & whole chiles. Simmer, covered, until the dal is tender, 35 to 45 minutes. While cooking, uncover & stir occasionally. Add salt, sugar, cumin & coriander. Keep warm.

Heat oil in a skillet. Add bay leaf & kalonji & fry for a few seconds. Add ginger & minced green chile & fry until the ginger is lightly browned which should be no more than 2 minutes. Stir constantly. Pour into the dal & mix well. Simmer for a further couple of minutes & remove from heat. Blend in the garam masala, lemon or lime juice & ghee if desired. Cover & let stand to let the flavours develop. Garnish & serve.

Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the Bengal Region"

Preparation:

Preheat oven to 400 F. Oil and lightly flour muffin pans.

Sift all-purpose flour, cream of tartar, baking powder, salt and nutmeg into a large bowl. Stir in whole wheat flour and wheat germ. Set aside.

Place tofu and 2 tablespoons lemon juice in a food processor and blend until smooth. Set aside.

In a small bowl, whisk egg replacer with water until foamy.

In a medium-size bowl, mix applesauce, brown sugar, corn syrup and juice concentrate. Stir in egg replacer, vanilla, lemon peel and remaining 2 tablespoons lemon juice.

Add applesauce mixture to dry ingredients alternately with tofu mixture, stirring after each addition.

Fill muffin cups 2/3 full with batter and lighty dust surface of each with cinnamon. Bake until muffins are light brown and toothpick inserted into center of muffin comes out clean, about 18 minutes.

Turn out to cool on a wire rack. Serve warm or wrap and store at room temperature when cool.

Per muffin: 143 cal, 5 g prot, 100 mg sod, 29 g carb, 2 g fat, 0 mg chol, 83 mg calcium

From: Marie Oser, in Vegetarian Gourmet (Winter 1993) Typed for you by Karen Mintzias

Preparation:

Wash and drain rice. Pick over mung beans; wash and drain. Place rice and beans in a bowl and cover wtih 5 cups of water. Let soak for 10 hours.

Remove skins from beans by rubbing between your hands. Drain off floating skins now and then, replacing water with fresh water, until most all of the skins are removed and drained away. Drain off remaining water and blend rice and beans in a food processor until it becomes a thick paste. With machine running, gradually add ¾ cup water to mixture; blend in thoroughly.

Blanch bean sprouts in boiling water for 2 minutes; drain. Squeeze out as much moisture as possible, then stir sprouts into the batter along with the scallions, green pepper, onion, baking soda, sesame oil, sesame seeds, soy sauce and salt. Mix well.

Have all cooking paraphernalia ready and at hand. You will need to have near your skillet: ¼ to ½ cup of vegetable oil in a cup or bowl with a small spoon, a larger spoon to spread the batter, the bowl of batter with a 1/3-cup measuring scoop/cup, a metal spatula for turning the pancakes, and a plate on which to place the finished dosas after they are cooked.

Pour 1 teaspoon of oil into the skillet and tilt to distribute evenly. Heat the skillet over medium-low until oil is hot. Pour 1/3 cup of the mixture onto the center of the hot skillet. Use the large spoon to spread the batter in a spiral motion, until the pancake is about 6-7 inches in diameter. Turn pancake after 2-3 minutes and cook another 2-3 minutes on the other side. Remove pancake to plate and repeat with remaining batter, adding only enough additional oil to the skillet as needed to keep surface evenly greased. I found that about ½ to ¾ teaspoon for each pancake was plenty, but your mileage may vary.

Dipping Sauce: Mix together all ingredients and serve with hot Bindaetuk.

Adapted by Karen Mintzias, from Madhur Jaffrey's "World-of-the-East Vegetarian Cooking"

Preparation:

Combine orzo, pepper, onion, parsley, basil and beans; set aside.

Combine vinegar, water, balsamic vinegar, olive oil, sugar, pepper, salt and garlic; mix well and toss with salad.

"Cooking Light" Shared by Carolyn Shaw 1/96

Preparation:

In the bottom of a large casserole dish, arrange the turnip slices & sprinkle with the nutmeg. Layer the rest of the vegetables in order, sprinkling in the herbs after each layer. Top with the soaked beans.
Pour over enough water or stock to cover & season with salt & pepper.
Cover with a good tight-fitting lid & place in an oven pre-heated to 300F. Cook for 3 hours. If you desire, add dumplings & cook for a further 30 minutes.

NOTE: I made this recipe to emphaise the taste of the root vegetables.
Add whatever vegetables & herbs you wish. I used black beans to add some protein. If exchanging legumes, be sure to use ones that can stand a lot of cooking, kidney beans or chick peas, for example.

Recipe by Mark Satterly

Preparation:

If using dried beans, place the beans in a large bowl and add enough water to cover by 2 inches. Place the bowl in a cool place and let the beans soak for 6 to 12 hours. Drain and rinse the beans.

Put the beans into a large pot and add enough fresh water to cover the beans by 1 inch. Bring to a simmer over medium high heat, reduce the heat, cover, and simmer until the beans are barely tender. 1-½ to 2 hours (depending on the age of the beans). Thoroughly drain the beans and let them cool.

Put the lime juice, olive oil, garlic, salt, and cayenne in a small jar. Cover with the lid and shake until the ingredients are well mixed.

In a salad bowl, combine the cooked or canned beans, corn, avocado, bell pepper, tomatoes, green onions, chile pepper, and cilantro.
Shake the Lime Dressing and pour it over the salad. Stir until well coated. (The salad can be prepared a few hours ahead, but don't add the avocado until serving time. Refrigerate, and adjust the seasonings before serving.)

Source: May All Be Fed - by John Robbins
(Including recipes by Jia Patton and Friends) Typed for you by Karen Mintzias

Preparation:

Mix the beans, rice, and cilantro together in a bowl. Place the lime juice in a small bowl and whisk in the oil. Add the onion and garlic and toss with the rice and beans. Add salt and pepper to taste.

* Source: Sally Thomas (Key West, FL)
* Keys Cuisine by Linda Gassenheimer
* Typed for you by Karen Mintzias

Preparation:

In a food procesor, combine all the ingredients & process till smooth.
Cover & refrigerate till ready to use. Bring to room temperature before serving.

Randlemann & Schwartz, "Memories of a Cuban Kitchen"

Preparation:

Cook black beans with bay leaf til tender but not cracked open. When cooked, drain & cool.

Remove bay leaf, toss black beans with remaining ingredients & adjust seasonings. Transfer to a serving bowl & refrigerate till shortly before serving. Serve at room temperature.

Randelman & Schwartz, "Memories of a cuban Kitchen"

Preparation:

Once beans have cooked, drain & set aside.

Pour oil into small skillet to a depth of ½" & heat. Fry the tortillas, one at a time, for 1 minute on each side until they are crisp. Drain & set aside.

Saute the onions, garlic, cumin, coriander & chiles in ¼ c oil in a medium skillet until the onions are soft. Add the black beans & mash as they cook. Add the tomatoes & orange juice. Cover & simmer over very low heat for 10 minutes. Stir frequently to prevent sticking.
Add salt.

Make the guacamole by slicing the avocadoes in half & scoop out the flesh. Mash till smooth & add garlic, lemon juice & salt.

Layer the tostadas. Start with a crisp tortilla, cover with lettuce, black beans, guacamole, tomates & salsa.

"Sundays at Moosewood Restaurant"

Preparation:

Cook black beans with bay leaf & green pepper until they are very tender & starting to crack open about 2 hours. Add more water as necessary.

SOFRITO: In a skillet, heat the oil, add garlic, onion, bell pepper & cook, stirring until the onion is translucent, 8 to 10 minutes. Add the rest of the ingredients & mix well.

Add sofrito to the beans, mix well & cok over low heat, covered, until the beans crack open, 30 to 40 minutes. Season to taste & serve.

Randelman & Schwartz, "Memories of a Cuban Kitchen"

Preparation:

In a large pot, heat oil till fragrant. Add onion, bell pepper & garlic & cook till tender, about 8 minutes. Add the remaining ingredients & cook over medium-high heat until all the water has been absorbed. It should take 15 minutes or less.

Stir with a fork, cover & cook over low heat until the rice is tender.
Discard bay leaf & serve hot.

Randelman & Schwartz, "Memories of a Cuban Kitchen"

Preparation:

When peas have softened, rub off skins, soak an additional 30 minutes.
Drain & rinse.

In a food processor, process peas, garlic, salt & pepper. Add water while continuing to process. Add enough water to get a smooth, thick puree.

Preheat oven to 250F. In a large skillet, heat 2 to 3 inches oil & fry 1 tb of the batter till its golden brown. Repeat till all the batter has been fried in this way. Keep in oven to keep hot. Serve piping hot, sprinkled with salt & lime juice.

Randelman & Schwartz, "Memories of a Cuban Kitchen"

Preparation:

CAKE: Preheat oven to 350F. Combine liquid ingredients in a large bowl & whisk well. Sift dry ingredients together & whisk into liquid mixture. Pour into greased & floured 9" cake tin & bake for 35 minutes or until springy.

Cool cake completely & remove from pan. With a serrated knife, cut cake horizontally to make 3 thin layers.

SYRUP: Combine first 3 ingredients in a small pot & boil for 3 minutes. Let cool & then add kirsch.

ICING: In a blender, combine cashews, water & vanilla. Blend till smooth & creamy. Add honey & tofu & blend again. Set aside 2 c for the vanilla icing to go on top & sides of cake. To the rest of the mixture, add melted chocolate & 3 tb of syrup. Blend till smooth.
Chill both icings before using.

TO ASSEMBLE: Carefully remove the top two layers of cake. Brush some syrup onto bottom layer & spread half of chocolate icing over it.
Place the middle cake layer on top & brush with syrup & icing. Put down a layer of cherries & dot with a little vanilla icing to help the top layer stick. Place the top layer on the cherries & brush again with syrup. Frost top & sides with vanilla icing. Decorate with cherries & pipe rosettes if desired.

Chill several hours before serving. The cake can be kept covered if not being served till the following day. However, the frosting may discolour after about 3 days.

"Vegetarian Times" December, 1993

Preparation:

Whisk mustard powder with the cold water in a medium sized bowl. Set aside for 10 minutes.

Add the rest of the ingredients & stir until smooth & creamy. Serve immediately or refrigerate in an airtight container for up to 6 months.

This mustard makes a good, piquant, sandwich spread.

"Vegetarian Gourmet" Winter, 1995

Preparation:

Prepare the jars, lids and boiling-water bath.

Combine liqueur, water and sugar in a pan and cook over medium-high heat, stirring frequently, until sugar is dissolved and the mixture has come to a boil. Remove the pan from the heat.

Meanwhile, pick over, wash and dry the blueberries. Then pack them in hot, dry jars, placing four lavender flower heads in each jar.
Leave ½" headspace. Pour the hot liquid into the jars, just covering the berries. Wipe rims with a clean towel and attach lids securely. Place the jars in the boiling-water bath and, when water returns to a full boil, process for 15 minutes. Remove the jars, cool, label and store.

From Maggie Oster's "Herbs in the Pantry" article in "The Herb Companion." August/September 1995, Vol. 7, No. 6. Pg. 34. Electronic format by Cathy Harned.

Preparation:

Mash the tofu to yield about ¾ cup.

To make the filling, combine mashed tofu with the minced ingredients, salt, soy sauce, and sesame oil.

To make the wrappers, mix flour and water by hand, kneading just enough to make a ball of dough. Cover and let rest for at least an hour.

Place on a lightly floured board, and knead for 2 minutes or so. With palms of your hands, roll it into a long, cylindrical shape, 12 inches inches long, 1 inch in diameter. Cut crosswise into ½-inch pieces; you will have 24. If your climate is dry, keep the dough covered. Shape these, cut-side up, into a round shape. Flatten them with the palm or heel of your hand on a flour-dusted board. With a pastry roller, small rolling pin, piece of dowel, or even an empty jar -- all of these should be wielded under the palm of your hand -- roll each into a round wrapper, 3 inches in diameter, thicker in the center, thinner toward the edge. This is easily done by rolling the pastry roller from the edge of the piece of dough to the center, and back again, turning the dough counterclockwise a little with your left hand after each roll. Continue all the way around several times, also turning the dough over once or twice, until you have a thin, 3-inch wrapper.

To assemble, place 1-½ teaspoons filling (or as much as the wrapper will hold) in an elongated mound in the center of each wrapper; fold the dough over the filling so that the edges meet. Press the edges together for a tight seal, at the same time making four or five tiny pleats, pinched tightly flush with the edge. Be sure that it is completely sealed to keep the water out and the filling in. (With commecial wrappers, it may be necessary to moisten half of the inside edge first to get a seal.)

Bring 4 cups water to the boil in a pot. Immerse eight dumplings at a time for 3 minutes (add an extra minute if frozen -- do not defrost them first). Lest they break open, add a little water to slow the boil whenever it becomes too rapid. Stir occasionally in case some of them stick to the bottom (true to their name). After 3 minutes, remove the dumplings with a slotted spoon. Cook the remaining two batches in the same way.

Serve hot, accompanied by small dipping saucers of soy sauce and vinegar (cider or Chinese dark), mixed in roughly equal proportions, or to taste, and thinned with water or mushroom liquid if too strong; add perhaps a drop of sesame and/or chile oil. Some people like to add a little crushed garlic, minced green onion, and/or gingerroot.

Advance preparation: These can be assembled ahead and frozen. Do not defrost before cooking.

* Source: The Fragrant Vegetable, by Martin Stidham * Typed for you by Karen Mintzias

Preparation:

Heat oil, fry mustard seeds, allow to 'pop' and add garlic and onion.
Fry until golden brown. Add curry powder and fry gently for 3 minutes. Add potato and salt and continue to cook for a further 5 minutes, adding just a little water if necessary to stop it sticking.
Should do for 2 or 3 people.

Brought to you from Ron's Plaice in Blackpool

Preparation:

In a food processor fitted with the metal blade, pulse the beet, carrot, cucumber, bell pepper, and lemon until finely chopped. Add the avocado, spinach, alfalfa sprouts, dill, liquid aminos, and pepper. With the machine running, gradually add the vegetable stock and process until smooth. Transfer the borscht to a bowl, cover, and refrigerate until chilled, at least 2 hours.

Serve the soup in individual bowls, garnishing each one with alfalfa sprouts.

Source: May All Be Fed - by John Robbins
(including recipes by Jia Patton and Friends) Typed for you by Karen Mintzias

Preparation:

Combine yeast & water & let stand for 10 minutes. Stir in oil & thyme, followed by potatoes, sweetener & soymilk. Stir gently till mixture is smooth.

In another bowl, combine flours, cornmeal & salt. Make a well in the centre & pour in wet mixture. Mix together, then knead on a floured bowl for 10 minutes. Let rise, covered till doubled in bulk.

Punch down dough & divide into 6 pieces. Roll each piece into a long coil with hands, about 1-inch in diameter. To make each loaf, braid 3 coil s & pinch ends together. Place on a floured baking sheet, cover with damp cloth & let rise till doubled in bulk. Brush tops with soymilk & bake in a preheated 350F for 40 to 50 minutes, till tops are golden.

Nava Atlas, "Vegetarian Celebrations"

Preparation:

Heat vinegar & garlic in pot. Add greens & cook till wilted. Add water, cover & cook gently 2 minutes, adding more water as necessary to keep from sticking. Uncover, then cook until rest of liquid has evaporated. Sprinkle with cayenne & sesame seeds.

"Vegetarian Times" December, 1993

Preparation:

1. Remove and discard the sandy ends of the mushroom stems. Wash the mushrooms under a light spray of cold water. Chop the mushroom caps and stems.

2. Place a wok or large cast-iron skillet over high heat for 1 minute. Add the oil around the sides of the wok or pan, then turn the heat to medium. Add the chopped mushrooms and stir-fry until they give up their juices, about 5 minutes. If the mushrooms are browning too fast, lower the heat.

3. Add the soy sauce. Turn the heat to low and simmer for 2 minutes.

4. Remove wok or skillet from the heat, add the scallions, and stir.
Sprinkle with the sesame seeds. Serve hot.

"The Occasional Vegetarian" by Karen Lee. Posted by Diane Lazarus

Preparation:

1. Combine the sherry, soy sauce, honey and five-spice powder. Set aside.

2. Trim the root ends of the leeks close, but not so close that the layers separate. Cut off the dark green part of the leeks and reserve for another use. Lay the leeks flat on a cutting surface and split them in half lengthwise almost all the way through to within an inch of the root end, making sure they don't separate. Rinse the leeks under warm running water, scrubbing lightly with a vegetable brush to remove all the sand.

3. Cook the leeks in the stock and butter over low heat in a partially covered ovenproof skillet until the liquid has almost evaporated, about 30 minutes.

4. Preheat the oven to 350F.

5. Pour the seasoning sauce over the leeks and bake uncovered for 20 minutes. Remove the skillet from the oven and place over high heat.
Baste the leeks several times, until the sauce has reduced and caramelized, 3-5 minutes. Serve hot or at room temperature.

"The Occasional Vegetarian" by Karen Lee. Posted by Diane Lazarus

Preparation:

Soak the bran in the water for about 5 minutes or so. Add the cornstarch & the molasses. Beat in the baking powder, baking soda & vinegar. Add the flour, mix well. It should be a thick but not dry dough. Add more flour or water if needed.

Spoon into an oiled muffin tin. Bake at 400F for 20 minutes.

Recipe by Mark Satterly

Preparation:

Preheat the oven to 375 degrees F.

Heat the margarine or water in a medium frying pan over medium heat and cook the onion until transparent, about 5 to 7 minutes. Add the garlic and celery and cook 1 minute longer.

Put the mixture in a large bowl with the cashews and Brazil nuts, millet, bread crumbs, potatoes, herbs and spices, lemon juice, and grated rind.
Add enough wine, stock, or water to moisten the mixture so it holds together. Season lightly with salt and pepper and mix well.

Put half the mixture in a 8-½ x 4-½-inch loaf pan. Cover with chestnut puree, then add the remaining loaf mixture. Bake for 45 minutes.

If desired, serve with gravy.

Source: The Compassionate Cook - by Ingrid Newkirk and PETA Typed for you by Karen Mintzias

Preparation:

In a bowl, cover the rice and dal with plenty of water and let soak for several hours. Drain, then grind to a fine paste. Add milk or water to make a thick batter. Stir in remaining ingredients.

For each dosa, cook 2 tablespoons batter on hot greased skillet or griddle, spreading batter into thin circles and turning dosa once to brown both sides. Serve hot with chutney.

Adapted by Karen Mintzias from "Tasty Dishes from Waste Items" by Aroona Reejhsinghani

Preparation:

Melt the butter in a small saucepan. Add brown sugar, cinnamon, & banana liqueur & stir to mix. Heat for a few minutes, then place the halved bananas in the sauce & simmer until soft & slightly browned.
Add the heated rum, & flame. Lift the bananas carefully out of the pan & place 4 pieces over each portion of ice cream. Spoon hot sauce over the bananas. 4 servings.

This is from the New Orleans Times-Picayune, in 8/84, who got it from Brennan's Restaurant, New Orleans, LA.

Preparation:

Heat oil in a large soup pot over medium heat. Add all the ingredients with the exception of the basil. Bring to a boil, reduce the heat to very low & simmer for 454 minutes. Stir occasionally to prevent sticking.

Garnish with basil & serve hot.

"Vegetarian Gourmet, Special Low-Fat Issue" 1995

Preparation:

Heat a large skillet or saucepan. Add mustard seed and cumin, stirring until fragrant. Add oil. Stir in garlic, jalapeno, ginger and onion; lower heat and saute mixture slowly, stirring frequently, for 8 to 10 minutes until onion is softened and mixture is golden.
Add broccoli, tomatoes and chicken stock. Cover and cook just until broccoli is tender crisp. Add salt and pepper.

Shepherd writes: "We've added subtle East Indian spicing to garden fresh broccoli for a great mix of flavors."

Recipe developed by Renee Shepherd and Fran Raboff. From 1996 "Shepherd's Garden Seeds" catalog. Pg. 10. Electronic format by Cathy Harned.

Preparation:

Heat olive oil over medium flame. Stir in the chopped onion & garlic & let them saute for 5 to 8 minutes. The onion should be just turning soft. Add the rest of the vegetables, including the tomatoes, stir, reduce heat to low, cover & saute for another 5 minutes. Stir in the cumin seeds, fenugreek, chiles & bay leaf. Saute for a further 1 minute. Pour in the stock, stir in the tomato paste.
Bring to a full boil, cover & simmer for 15 to 20 minutes, or until all the vegetables are tender. Season with salt & pepper & serve with crusty home-made bread.

Recipe by Mark Satterly

Preparation:

Note: This recipe can also be prepared with fresh shiitake, cremini, or white button mushrooms.

1. In a saucepan combine the broth, rice, and salt. Heat to boiling, stirring well. Cook, covered, over medium-low heat until the rice is tender and the liquid has been absorbed, about 45 min.

2. Heat a medium dry skillet over low heat. Add the almonds and saute, stirring, until lightly toasted, then transfer to a small plate. Add the butter to the skillet and heat until melted. Add the onion and saute until golden, about 5 min. Stir in the chanterelles and apricots, and saute for 2 min.

3. Add the apricot mixture to the rice and fluff with a fork. Spoon into a serving dish and sprinkle with the toasted almonds. Serve at once.

"Rice: The Amazing Grain" by Marie Simmons

Preparation:

1. Heat 1 ½ tbs oil in a large saucepan over medium-high heat. Add the rice and saute, stirring, about 2 min. Add the water and 2 tsp salt, and heat to boiling, stirring well. Cook, covered, over medium-low heat until the water is absorbed and the rice is tender, about 45 min.

2. Just before the rice is cooked heat the remaining 2 ½ tbs oil in a small heavy skillet over low heat. Add the garlic and saute gently until golden, about 3 min. Stir in the cashews and cook 1-2 min more.
Sprinkle with a pinch of salt.

3. Pour the cashew, garlic, and oil mixture over the cooked rice.
Toss with a fork and spoon into a serving dish.

"Rice: The Amazing Grain" by Marie Simmons

Preparation:

1. Cook the rice according to package directions.

2. About 15 min before the rice is ready, melt the butter in a large heavy skillet over medium-low heat. Add the onion and saute, stirring often, until the onion is very soft and just begins to color, about 10 min.

3. Stir in the garlic and the walnuts. Saute over medium heat, stirring, until the walnuts and onions are golden and the garlic is tender.

4. Let the rice stand, covered, for 5 min. Spoon into a bowl. Spoon the onions and walnuts on top and lightly fluff with a fork. Garnish with the scallions.

This goes great with broiled fish fillets.

"Rice: The Amazing Grain" by Marie Simmons

Preparation:

Cook rice in a large pot of boiling salted water until just tender, about 30 minutes. Drain well. Let cool to room temperature.

Combine ¼ cup oil, 2 tablespoons soy sauce and 2 tablespoons Worcestershire sauce; pour over zucchini and onion slices in a shallow dish. Let marinate 30 minutes, turning vegetables over once during this time.

Prepare barbecue (medium-high heat). When coals turn white, drain mesquite chips (if using) and scatter over coals. When chips begin to smoke, place onion and zucchini on grill, seasoning with salt and pepper. Cover and cook until tender and brown (about 8 minutes), turning occasionally and brushing with marinade. Remove vegetables from grill. Cut onion slices into quarters and zucchini into 1-inch pieces. Place in a serving dish with cooled rice and corn.

Whisk together orange juice, lemon juice, 1/3 cup oil, 3 tablespoons soy sauce and 1 tablespoon Worcestershire sauce. Pour 1 cup of dressing over salad and toss to combine. Stir in parsley and season with salt and pepper. Serve salad with additional dressing on the side.

Adapted by Karen Mintzias, "Bon Appetit" (July 1995)

Preparation:

Heat oil & saute the onion & garlic until softened. Add potatoes & continue to saute, stirring constantly, for three minutes.

Stir in the mustard & then pour in the stock, followed by the sprouts & salt & pepper. Bring to a boil, reduce heat & simmer for 10 to 15 minutes until the vegetables are tender.

Let cool slightly, pour into a food processor & blend until smooth.
Return to a clean pan & reheat gently. Adjust the seasonings if necessary, then stir in the dill. Serve hot, garnished with almonds.

"BBC Vegetarian" January, 1996

Preparation:

Boil water in a large pot & add brussels sprouts. Cover & cook only for 7 minutes. They should be barely tender.

While the sprouts are cooking, whisk together vinegar, lemon zest, lemon juice, salt, pepper, parsley & pimento in a small bowl. Drain sprouts, transfer them to a serving bowl & toss with the lemon mixture.

"Vegetarian Times", December, 1993

Preparation:

Trim the sprouts & halve. Set aside. Cube the apples & set aside.

Heat oil over low heat in a skillet. When hot, increase heat to medium & add the onion & apple. Saute until the apples are soft & the onions are translucent. Add sprouts & saute, stirring, for 3 to 4 minutes. Add the rest of the ingredients, except the vinegar.
Cover, reduce heat, simmer until the sprouts are tender, 10 minutes.

Remove the skillet's contents to a warmed serving dish using a slotted spoon. Discard the anise & keep the dish warm. Return all the liquids to the pan, raise heat to medium-high & cook until the juices are reduced by half. Add vinegar & cook for another 2 to 3 minutes, stirring. Pour over the sprouts & serve immediately.

"Vegetarian Gourmet" Winter, 1995

Preparation:

1. Heat 2 tbs oil in a large wide saucepan. Stir in the scallions and saute, stirring, until tender, about 3 min. Add the bulgur or cracked wheat and rice. Saute, stirring, until coated with butter, about 2 min.

2. Add the broth and 1 tsp salt, and heat to boiling, stirring. Cover and cook over medium-low heat for 15 min, or until the liquid is absorbed. Let stand, uncovered and off the heat, for 5 min before serving.

3. Meanwhile, melt the remaining 2 tbs butter in a small skillet.
When the foam subsides, stir in the walnuts, garlic, and salt to taste. Saute, stirring constantly, until the walnuts are golden and fragrant.

4. Spoon the pilaf into a serving dish and sprinkle the top with the dates and sauteed walnuts.

"Rice: The Amazing Grain" by Marie Simmons

Preparation:

Heat oil in a large nonstick skillet over medium heat. Add garlic, onions, green pepper, and mushrooms. Cook 10 minutes, or until vegetables are tender, strirring occasionally.

Add remaining ingredients. Reduce heat to low, cover, and cook 15 minutes.
Stir several times while cooking.

Each serving provides:

274 cal 12 g protein 7 g fat 46 g carb 358 mg sod 0 mg chol

From _Lean, Luscious and Meatless_ by Bobbie Hinman and Millie Snyder

DEEANNE at 13:10 EDT

Preparation:

Heat oil in a small saucepan over medium heat. Add onions an bulgur. Cook 5 minutes, stirring constantly.

Stir in remaining ingredients and bring to a boil. Cover, reduce heat to low, and simmer 15 minutes, until water has been absorbed.

Fluff with a fork before serving.

Per serving: 145 cal, 4 g prot, 5 g. fat, 23 g. carb, 6 mg sod, 0 mg chol

From _Lean, Luscious and Meatless_ by Bobbie Hinman and Millie Snyder

DEEANNE at 13:11 EDT

Preparation:

Quarter squash; scoop out seeds and stringy portion; pare and cut into ¾ to 1 inch cubes (about 4 to 5 cups). In a medium saucepan bring squah and water to a boil; cover and cook rapidly until squash in tender (about 10 minutes).

Drain and mash with butter, sugar, salt and pepper. Turn into an 8" pie plate. Sprinkle with pecans and maple syrup. Broil until pecans are lightly browned.

Posted by Diane Lazarus

Preparation:

Put the ancho chili in a small saucepan and cover with water. Bring to a boil. Reduce heat and simmer until chili is soft, about 10 mins.
Remove the chili from the liquid. When cool enough to handle, stem the chili, split it open, and scrape out the seeds.

Meanwhile, put the squash in a saucepan and cover with water. Bring to a boil over medium-high heat. Reduce heat and simmer until the squash is tender, about 10 mins. Drain well and transfer to a food processor. Add the chili and the cumin and process until smooth, stopping to scrape down the sides of the bowl. Season with salt and cayenne. Divide among 4 plates and serve immediately.

From "A Well Seasoned Appetite" Posted by Dan Klepach

Preparation:

Preheat oven to 425F.

Cut squash in half lengthwise and remove seeds and membrane. Place halves (cut-side down) on an oiled baking sheet and bake for 25 to 35 minutes, until tender. Remove peel from squash when cool enough to handle. Mash or chop squash into chunks.

Meanwhile, cut off most of the green leaves from leeks (reserve for another use if desired). Slice leeks in half lengthwise and rinse well to remove all traces of dirt. Cut into ¼ inch thick slices.
Heat olive oil in Dutch oven or soup pot and add leeks. Cover and cook over medium low heat for 10-15 minutes, until leeks are just barely soft. Stir in the squash, stock, thyme, salt and pepper, and bring mixture to a boil. Reduce heat and simmer soup about 20 minutes. Serve soup topped with croutons.

Adapted by Karen Mintzias, from "Veggie Life" (January 1995)

Preparation:

Preheat oven to 375F.

Halve squashes & scoop out seeds & fibres. Place them upside down in shallow baking dishes & cover tightly. Bake for 40 to 50 minutes.

Meanwhile, bring water to a boil, stir in wild rice & simmer 40 minutes, or till the water is absorbed.

Heat 2 tb margarine in a skillet. Add onion & garlic & saute till onion goes limp.

In a mixing bowl, combine the rice with the remaining ingredients & the saute. When squashes are cool enough to handle, scoop out the pulp & chop it. Stir into the rice mixture. Stuff the squashes, place in foil lined baking dishes & cover. Bake at 350F for 20 minutes.

Nava Atlas, "Vegetarian Celebrations"

Preparation:

Bake the tofu in its marinade in a 375F for about 35 minutes, turning the cubes 2 or 3 times during the baking.

Saute the onion in the oil till translucent. Add cabbage, stirring occasionally, for about 5 minutes.

Combine sauce ingredients & pour over cabbage. Add currants & stir to coat cabbage evenly with the sauce. Remove from the heat. Cover the skillet & bake in a 375F oven for 30 minutes.

Serve cabbage over rice, barley or mashed potatoes. Top with minced pickle & baked tofu.

"Sundays at Moosewood Restaurant"

Preparation:

Heat oil in a large skillet & fry mustard seeds until they begin to pop. Add chiles, cabbage & turmeric & cook gently for about 5 minutes. Cover & cook until the cabbage is tender.

Mix the dry mustard with the water to make a paste. Add the paste along with the remaining ingredients to the skillet. Cook, stirring, until the liquid has almost been absorbed. Serve with boiled rice or bread.

Pranati Sen Gupta, "The Art of Indian Cuisine"

Preparation:

Put mayonnaise and mustard in a bowl large enough to hold complete mixture, but shaped so that the mixture can be beaten with a fork.
Beat mayonnaise and mustard until combined. Add olive oil slowly, beating all the time. Beat until mixture has returned to the thickness of original mayonnaise. Add Louisiana hot sauce, continuing to beat. Add ketchup and keep beating. Add salt and garlic salt, beating all the time. Add wine vinegar (this will thin the sauce down). Beat this thoroughly, adding the lemon juice as you do so.
Taste for salt and pepper. Place shredded cabbage, peppers, and onions in a large salad bowl. pour sauce over and toss well. This should be done about an hour before serving. Tastes even better the next day.

Adapted from Justin Wilson's "Outdoor Cooking With Inside Help"

Preparation:

Rinse beans & drain well. Cook in 5 cups of water for 50 minutes or until tender, with the bay leaves.

Add onion, thyme, garlic, parsley, green pepper & salt to pot, simmer over medium low heat for 15 to 20 minutes. Add miso & simmer for another 5 minutes. Remove bay leaves.

Serve over hot rice, garnished with scallions.

"Quick & Natural Rice Dishes" Posted by Barry Weinstein

Preparation:

Saute the onion, green pepper, scallions, garlic, and mushrooms in a small amount of water for 5-10 mins. Add the remaining ingredients (except rice) and mix well. Stir in the cooked rice, heat through, and serve.

Note: Some commercial Cajun spice mixes are now available. To make your own, combine 3T paprika, 2t onion powder, 2t ground black pepper, 2t ground white pepper, 2t cayenne, 1t oregano, 1t thyme, and ½ t celery seed. Mix together and store in a tightly covered container. Makes about 1/3c. "The McDougall Plan" by John McDougall Typed by Lisa Greenwood

Preparation:

Remove coarse veins and leaves from the cabbage and discard them.
Shred the cabbage finely. Bring the water to the boil in a large saucepan. Add the potatoes and salt to taste. Cover the pan, reduce the heat and cook the potatoes until they are tender. Remove the potatoes and mash them. Return the mashed potatoes to the pan and stir to mix. Add the shredded cabbage, olive oil and pepper to taste.
Bring the mixture to the boil and cook, uncovered, for 5 minutes.
Adjust the seasoning and serve.

Jane Grigson (ed.) "The World Atlas of Food. A Gourmet's Guide to the Great Regional Dishes of the World". Posted by Heiko Ebeling.

Preparation:

Heat oil in a soup pot & cook the onion, celery & garlic until soft.
Stir in the beans, stock & thyme. Simmer gently for 20 minutes.

Remove thyme & process the cooked ingredients until smooth. Adjust seasonings. The souip can be chilled at this stage until needed.

To make the croutons, cut bread into small, bite-sized pieces. Heat oil in a skillet with the garlic cloves. Sizzle the garlic & then add the bread cubes. Cook, stirring constantly, until the cubes are uniformly golden brown. Drain.

When ready to serve, reheat the soup. Stir in the parsley & sprinkle with croutons.

"BBC Vegetarian" January, 1996

Preparation:

1. In a heavy saucepan, saut‚ the shallots in the olive oil over medium heat until they begin to color, 3-5 minutes. Add the garlic and saut‚ for 1 minute.

2. Add the flour; stir and cook for 1 minute. Add the wine, stock , pine nuts, parsley, salt and pepper. cook over medium heat until the sauce has thickened, about 5 minutes. If using cilantro, add it now.

3. Process the sauce in a blender or food processor. The blender yields a smooth sauce; the food processor, a finely minced one.

Can be prepared to this point several hours ahead.

4. Return the sauce to the saucepan and add the beans. Cook just until beans are heated, 2-3 minutes. Or heat the beans separately and serve on top on the sauce. Serve warm.

"The Occasional Vegetarian" by Karen Lee. Posted by Diane Lazarus

Preparation:

Bring water & sweetener to a boil, remove from heat & cool to room temperature. Mix in lime juice & set aside.

Place cantaloupe in four serving dishes & pour syrup over the fruit.
Garnish with the mint & lime slices.

"Vegetarian Gourmet" Spring, 1995

Preparation:

Soak raisins in hot water until plump, about 5 minutes. Drain & place in a bowl with the next four ingredients. Set aside.

Cut eggplant in half lengthwise. Sprinkle cut sides with salt & allow to drain in a colander for 20 minutes. Wipe off salt & pat dry. Cut into 1 inch cubes & set aside.

Saute half the garlic in 3 tb olive oil over medium-low heat until just browned. About 3 minutes. Add eggplant & saute, stirring frequently, until soft & just browned, about 8 minutes.

Saute remaining garlic in the rest of the oil in a separate pot over medium low heat for 3 minutes. Add bell pepper & onion & saute till onion is golden brown. Do not overcook. Add tomatoes & cook for 2 minutes. Add this mixture to the eggplant.

Deglaze the pot used for the peppers by returning to stove & raising the heat. Pour in vinegar & quickly swirl. Pour over eggplant mixture. Add raisins plus salt & pepper, mix thoroughly & remove from the heat. Set aside to let flavours blend for at least 30 minutes. Pour over hot polenta to serve.

"Vegetarian Gourmet" Spring 1995

Preparation:

Combine 1 cup milk, water, ginger, cardamom and cinnamon sticks in a medium saucepan. Bring to a boil, then add rice and honey and stir well. Bring mixture to a boil once more, then reduce heat to low and simmer until rice is tender and liquid has been absorbed (about 20 minutes).

Stir in remaining milk, dates, honey and vanilla. Let cook for 10 minutes, stirring frequently. When pudding has thickened slightly, transfer to serving dishes and chill. To serve, garnish with fresh mint.

Adapted by Karen Mintzias from a recipe in Delicious! (Feb. 1996)

Preparation:

Preheat oven to 300F. Oil a 1 ½ quart mould. Combine peels & juices with banana & set aside.

Place egg replacer, sugar & pineapple juice in a food processor & pulse till blended. Add soy milk & bread crumbs & pulse a few more times. Spoon mixture over banana mixture. Add margarine, mix well & pour into prepared mould.

Place mould in a large pan & pour in enough boiling water to reach halfway up the sides of the mould. Bake 1 hour 20 minutes, a knife inserted should come out clean. You may have to add more boiling water during the cooking time. Cool 20 to 30 minutes & then remove from the mould. Refrigerate 2 hours before serving.

Reputedly Empress Josephine's favourite dessert, only try if you have a very sweet tooth.

"Vegetarian Times" December, 1993

Preparation:

Sift the flours together with baking soda, salt & carob. Stir in the sugar.

In a large mixing bowl, stir together oil, water, honey, vinegar & vanilla until well blended. Add dry ingredients, mixing till well blended.

Lightly oil & flour 2 8-inch cake pans. Divide batter equally between the two pans & bake at 350F for 20 minutes, or until the cakes test done. Cool for about 10 minutes then turn out onto wire racks to cool completely.

Ron Pickarski, "Friendly Foods"

Preparation:

In a large bowl, mix together flour and baking soda. In a separate bowl, compine applesauce, honey and vanilla. Add dry ingredients to liquid ingredients. Add carob chips and nuts (if desired) and mix well.

Drop cookie dough by teaspoonfuls onto a non-stick or lightly oiled cookie sheet. Flatten dough with fork. Bake at 350 for 13 minutes. Makes 48 cookies.

Per cookie: 55 Cal; 1g prot; 0.9g fat; 12g carb; 0 chol; 18mg sod.

From May 1990 Vegetarian Times Magazine page 37 Article by Mary McDougall Formatted to MM by J.Duckett1 (Kat)

Preparation:

Steam carrots, ginger & green onions until the the carrots are tender, about 10 minutes. Transfer to a food processor & blend until smooth along with the remaining ingredients. Spoon into a dish & serve.

"Vegetarian Gourmet, Special Low-Fat Issue" 1995

Preparation:

Add all ingredients to a crockpot and cook on low for approximately six hours. If you're adding wheat berries, cook them on high with an additional cup of water for an hour, then add remaining ingredients and cook on low. With the wheat berries, if things start drying out, add more water.

From: bjornson-robert@cs.yale.edu<P>

Preparation:

In a large saucepan over low heat, combine lentils, onions, curry powder, salt, turmeric, and 2 cups water; bring to a simmer. Cover and cook, stirring occasionally, until the lentils are soft and the sauce has thickened, about 45 minutes. Add tomatoes, cauliflower, and jalapeno peppers and simmer, covered, until the cauliflower is tender, 8 to 10 minutes longer. Remove from heat.

Heat oil in a small skillet over medium-high heat. Add cumin seeds and cook for about 10 seconds. Add garlic and ginger; saute until the garlic is lightly browned, about 1 minute. Stir in cayenne and immediately add the oil-spice mixture to the cauliflower mixture.
Stir in lemon juice, cilantro, and sugar. Taste and adjust seasonings with additional salt and cayenne.

Serve over rice.

"Eating Well" September/October, 1993

Preparation:

Saute the onion, garlic & bell pepper in oil for 3 minutes. They should all be slightly softened. Add the rest of the ingredients, cover & simmer until the cauliflower is tender, no longer than 10 minutes. Ser e immediately.

"Vegetarian Gourmet, Special Low-Fat Issue" 1995

Preparation:

Roast chile peppers according to your favorite method. (I don't have a gas stove or other type of open flame, so I heat the oven to the hottest temperature, then bake the peppers on a heavy-duty baking sheet, turning if necessary to char all sides. The roasted peppers are placed in a bowl, covered, then allowed to steam a few minutes to help facilitate removal of the peels.)

Carefully remove peels from roasted peppers, leaving stems attached.
Remove seeds by cutting a slit along one side of each pepper and gently scraping and rinsing out seeds and attached membranes. Pat dry and set aside.

FILLING: In a heavy skillet, heat oil on medium-high. Add garlic, onion and chayote; cook until onion is translucent and mixture begins to brown, stirring frequently. Remove pan from heat and add corn, chili pepper, salt, black pepper, and lemon juice, stirring to combine well. Gently mix in breadcrumbs and nutritional yeast.

On a flat surface, open up one pepper at a time and spread about 3 tablespoons of the filling mixture down the center of each.
Carefully roll sides of pepper around filling to enclose, pressing firmly to shape. (Chiles may be prepared ahead of time to this point, covered, and refrigerated up to 24 hours.)

BATTER: In a pie plate or shallow dish, stir together cornmeal, flour, baking powder and salt. Gradually mix in water to form a batter of medium consistency.

Heat 1-½ inches of oil in a large skillet over medium heat.
Lightly roll each stuffed chili pepper in flour. Carefully coat each pepper with batter, as evenly as possible, using stem to help drag chili through mixture, and a spoon to spread batter over top of chili if necessary. Fry chilies in hot oil, two at a time, until lightly browned, turning once. It should take about 3 to 4 minutes per side.
Remove and drain on absorbent paper. (The temperature and freshness of the oil is important. If conditions are right, each chili will absorb LESS than 1 tablespoon of oil.)

(If chiles must be prepared in advance, reheat just before serving by placing them on a baking sheet in a preheated 350 F. oven until hot and crisp.)

RED SAUCE: In a food processor or blender, puree garlic and onion with tomato sauce. Transfer to a saucepan and add water, ground red chili pepper, salt, cinnamon and cumin. Cook sauce over medium heat for 30 minutes, stirring frequently to prevent scorching.

TO SERVE: Spoon a little sauce onto each plate, spreading it around in a spiral fashion with the back of the spoon to form a large circle. Place a chili onto circle of sauce, drizzling a bit of additional sauce over top if desired, and garnish with a few slices of avocado and/or some finely minced cilantro leaves. A black bean salad and slices of cooling fresh melon and/or tropical fruits would be nice accompaniments.

Copyright 1995 Karen Mintzias

Preparation:

Cover the chestnuts with boiling water and leave them to soak for several hours, then cook them until tender. (If the chestnuts are soaked in warm water in a wide-rimmed thermos flask, or in a warm cupboard, them may be tender enough not to require more cooking.)

Chop the onion and saute it in the oil in a saucepan for about 3 minutes.

Skin and chop the tomato. Slice the mushrooms. Add them to the pan and cook for a further 3 minutes or so.

Add the rice and chestnuts to the pan and stir well. Then add the water, yeast extract and tomato paste. Mix together very thoroughly as it heats up so that the yeast extract is amalgamated evenly into the mixture.
Continue cooking over a gentle heat until all the ingredients are well heated.

* Source: The Single Vegan - by Leah Leneman (ISBN: 0 7225 1454 9) * Typed for you by Karen Mintzias

Preparation:

Set oven to 375F, 190C Gas 5. Grease & line a 2lb loaf pan with a long strip of waxed paper. Fry onion & celery in margarine for 7 minutes then add the garlic & coo a further 3 minutes. Remove from heat & add remaining ingredients. Season well with salt & pepper.
Turn mixture into waxed paper lined loaf pan. Cover with foil & bake for 1 hour. Remove foil & cook another 15 minutes until the loaf is firm in the centre.

Remove loaf from the oven & allow to stand 3 to 4 minutes. Loosen the edges with a knife & turn loaf out onto a serving platter. Garnish with tomato, lemon & parsley.

Rose Elliot, HTV West "The Good Neighbour Show"

Preparation:

Cook chickpeas in water with turmeric & whole chile for about 1 hour or until they are very tender. Discard whole chiles. Add salt & cumin & remove from heat.

Puree one cup of the dal mixture in a blender, adding a little water if necessary. Return to the pan, add raisins & bring back to a simmer. Keep warm.

Heat oil in a small skillet. Fry bay leaf & red chile until the chile darkens. Fry cardamom, cinnamon & cloves for 5 seconds. Add kalonji & fry a few seconds longer. Turn heat to low & add minced chile & coconut. Cook for a few seconds, stirring constantly. Remove from heat & pour over the dal. Simmer a couple more minutes & remove from heat. Garnish with lemon wedges, sprinkle with cilantro & ghee & serve.

Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the Bengal Region"

Preparation:

Heat oil in skillet & add bay leaf & onion. Fry until richly browned, but not burnt, 15 to 20 minutes. Stir often while cooking.

Stir in the ginger & garlic & cook for several minutes. Add turmeric, cumin, coriander & chile, mix well. Add tomatoes & salt. Slightly reduce heat, cover & cook until the tomatoes begin to disintegrate & a thick sauce forms. Stir occasionally to prevent sticking, adding a little water if necessary. Add cooked chick peas & cook for 5 more minutes. Remove from heat & let stand for a few minutes. Serve with garnishes.

This dish is excellent with hot potatoes.

Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the Bengal Region"

Preparation:

Combine chick peas, water, bay leaf, bring to a boil & simmer 2 ½ to 3 hours. Add potatoes & cook another 30 minutes. In a large skillet, heat oil over low & add onion, pepper & garlic. Cook, stirring, for 6 to 8 minutes. Add tomatoes & tomato paste & cook 10 to 15 minutes.

When chick peas are tender, add tomato mixture & stir well. Add salt, pepper & cabbage & cook 15 minutes, covered over low heat.

Discard bay leaf. Serve soup hot sprinkled with parsley & chili pieces.

Randelman & Schwatrz, "Memories of a Cuban Kitchen"

Preparation:

Cook chickpeas in 4 cups water for 2 to 3 hours (stovetop) or 25 to 30 minutes (pressure cooker).

Heat oil in a large skillet over medium heat. Saute onion and basil unti onion is nearly tender. Add garlic and continue to saute until onion is soft and translucent.

Stir in tahini and ¾ cup water. Cook, stirring constantly, until sauce thickens. Remove skillet from heat and set aside.

In a small bowl, mix remaining ¼ cup water with arrowroot, lemon juice, salsa and tamari. Add to tahini mixture in skillet. Add chickpeas and cook over high heat, stirring constantly until mixture thickens.

Per serving: 372 cal, 15 g prot, 275 mg sod, 42 g carb, 19 g fat, 0 mg chol, 26 mg calcium

From: Vegetarian Gourmet - Winter 1993
Typed for you by Karen Mintzias

Preparation:

In a large bowl, mix together onion, garlic, chiles, celery & bell peppers. Remove one third of the vegetables & set aside until required.

Heat oil & gently cook the remaining vegetables until softened. Add bay leaf, cinnamon & cumin & fry for 1 minute, stirring. Add tomatoes. Simmer gently for 30 minutes, until the vegetables are tender. Add ,more liquid if needed.

Add reserved vegetables, return to a boil & cook for another 20 minutes. Add the beans & cook for 10 minutes. Adjust the seasonings to taste & garnish with cilantro.

"BBC Vegetarian" January, 1996.

Preparation:

Quarter the tomatoes. Mix parsley & chili with the tomatoes & chill.
Combine the remaining ingredients & set aside to rest. Just before serving, mix the salad dressing with the salad.

Adapted from Ismail Merchant's "Indian Cuisine"

Preparation:

At least one hour before serving, prepare eggplant: Trim and discard ends of eggplant. Cut crosswise diagonally into eight ½" thick slices. Sprinkle both sides of slices lightly with salt; place in colander and set aside 30 minutes.

Meanwhile, prepare marinade. In small skillet, heat oil over medium heat. Add garlic and saute until golden. Add soy sauce, vinegar, sesame oil, sugar and pepper. Cook 1 minute. Remove from heat and spread in large shallow baking pan or jelly-roll pan.

Rinse eggplant slices and pat dry. Place slices in pan with marinade, turning to season both sides; set aside at least 20 minutes or up to 2 hours.

Heat broiler. Drain marinade from pan; reserve. Broil eggplant slices 3" from heat source until lightly browned; turn to brown other side. Transfer to serving plate and top with pine nuts and green onions. Reheat marinade, pour over eggplant and serve.

Elaine Van Dyne, "Veggie Table: Vegetables Play the Lead in Asian-Inspired Dishes" in "Country Living." April 1995. Vol. 18, No.
4. Pg. 142. Posted by Cathy Harned.

Preparation:

In a heavy pot, slowly melt the chocolate. Stir in honey & vanilla.

Makes ¼ cup, enough to glaze an 8" cake. Keep in refrigerator.

"Vegetarian Times" April, 1991

Preparation:

Preheat oven to 350F. Place chocolate chips or carob in a bowl & place it in hot water to melt stirring with a spoon. Place remaining ingredients in a food processor & blend till smooth & creamy. Add melted chocolate & puree a few moments. Pour into a very lightly oiled 1-quart souffle dish. Bake for 40 to 45 minutes, or until the souffle has completely puffed up. Cool for 5 minutes.

"Vegetarian Times" December, 1993

Preparation:

For CAKE: Preheat oven to 350 F. Oil a 10- or 12-inch springform pan; dust lightly with a bit of cocoa powder.

Using electric mixer, blend tofu with sweetener on low speed until mixture is paste-like. Increase speed and beat until tofu is thoroughly blended and mixture is shiny and the consistency of thick syrup. (Don't worry about undissolved granules of sweetener which may remain; they will dissolve later on when the liquids are added.)

Add oil, water and vanilla to tofu mixture, beating until thoroughly combined. Sift together flour, cinnamon, baking soda, cream of tartar, and cocoa powder. Blend sifted dry ingredients into liquid mixture. Pour batter into prepared pan and bake until tester inserted in center comes out clean, about 40-50 minutes. Transfer to rack and cool completely.

GLAZE: In a small saucepan, combine all ingredients. Cook and stir over medium heat until mixture is shiny and completely smooth. Let mixture come to a boil, then immediately remove from heat. Let cool 10 minutes. Stir vigorously before using.

To assemble cake: Remove sides from pan. If necessary, slice off top of cake to make surface even, then invert cake on rack set over a pan to catch drips of excess glaze. Remove pan bottom from cake.
Pour glaze evenly over top of cake, allowing some to drip down sides also. Use a knife or spatula to spread glaze around sides. Transfer to serving platter. Decorate by sprinkling additional ground cinnamon over cake, using stencils to create shapes or a pattern if desired.

Variation: A mixture of chopped toasted nuts and ground cinnamon may be pressed onto sides of freshly glazed cake instead of sprinkling plain cinnamon over top.

Copyright 1995 Karen Mintzias Non-commercial distribution permitted with attribution to source.

Preparation:

For Dressing: Combine vinegar, mustard, sugar, salt and pepper in a small bowl. Gradually whisk in oil. (Can be prepared ahead and stored in refrigerator up to 1 day. Allow dressing to come to room temperature before using.)

For Salad: Place all ingredients in a large bowl and toss with dressing to taste.

Adapted by Karen Mintzias from a recipe in Bon Appetit (October 1991)

Preparation:

Combine the cranberry and orange juices in a punch bowl. Pour the carbonated beverage down the sides of the bowl. Float whole cranberries on the top.

½ cup - 51 calories, 1 fruit exchange 13 grams carbohydrate, 0 protein, 0 fat, 3 mg sodium, 75 mg potassium, 0 mg cholesterol.

"American Diabetes Association Holiday Cookbook" posted by Elizabeth Rodier

Preparation:

Preheat the oven 400F.

Mix the dry ingredients and wet ingredients separately. Combine them and mix thoroughly. Spoon into nonstick muffin tins and bake for about 25 mins, until golden brown on top.
"The McDougall Plan" by John McDougall Typed by Lisa Greenwood

Preparation:

TOPPING: Combine oil, yrup & brown sugar in a 9" pie pan. Mix well & spread in pan. Sprinkle evenly with the raisins & cinnamon. Set aside.

FILLING: Mix together the brown sugar & cinnamon. Set aside, along with the raisins.

DOUGH: Preheat oven to 375F.

Combine flours, baking powder & brown sugar in a large bowl & mix well. add oil & mix with a fork until you have a mixture resembling coarse bread crumbs.

Combine vanilla & orange juice in a small bowl & add to the dough.
Mix until the mixture is evenly moistened. Roll the dough into a ball on a lightly floured board & knead a few times. Shape dough into a log, place a piece of waxed paper over the dough & roll into a rectangle, about 8" X 16". Carefully remove waxed paper.

Sprinkle dough evenly with filling & raisins & roll dough up tightly like a jelly roll. Cut into 10 pieces using a sharp knife in a sawing motion. Place cut side up in the pan leaving about ½" between each. Press down gently until they are just touching other.
Bake until lightly browned, about 15 minutes. Invert onto a plate.

GLAZE: Place sugar in a small bowl, add milk & mix well. Add more milk if you want a thinner glaze. Drizzle glaze over the buns & serve right away. If the buns are not to be served immediately, let them cool before glazing.

Bobbie Hinman, "Burgers 'n Fries 'n Cinnamon Buns"

Preparation:

Cream together shortening & sugar. Add the rest of the ingredients in order & mix till well combined.

Combine sugar & cinnamon & mix. Grease & flour a loaf tin. Divide batter into thirds. Layer one third of the batter in the bottom of the loaf pan. Sprinkle with cinnamon/sugar mixture. Layer with another third of the batter & sprinkle with cinnamon/sugar. Spread out last part of the batter. Slice through the batter at various points with a knife to create the marbled effect. Sprinkle with remaining cinnamon/sugar.

Bake at 350F for 1 hour or until the loaf tests done.

Recipe by Mark Satterly

Preparation:

In a blender, puree the orange juice, mustard, and olive oil. Season to taste. Serve over mixed fresh greens.

Source: The Compassionate Cook - by Ingrid Newkirk and PETA Typed for you by Karen Mintzias

Preparation:

Put the orange peel, orange juice, lemon juice and vinegar in a bowl with the salt, scallions and crushed fennel seeds. Whisk in the oils, then the herbs. Taste, and adjust any of the ingredients if necessary. The dressing should be fresh and sparkly.

Deborah Madison, "Prodigy Guest Chefs Cookbook"

Preparation:

Soak apricots in 2 cups water in heavy medium saucepan 5 hours.

Add remaining ingredients to apricots and bring to boil. Reduce heat and simmer until thick, adding more water if syrup becomes gummy, about 15 minutes. Cool completely, cover and refrigerate. Remove cardamom, ginger and cinnamon before serving.

* Source: Bon Appetit - April 1986
* Typed for you by Karen Mintzias

Preparation:

Combine water & coconut. Let stand for 20 minutes. Blend at high speed for a few seconds. Add the rest of the ingredients. Blend till well mixed. Pour into a greased glass dish. Bake at 350F for 60-70 minutes. Cool on a wire rack & then chill in the fridge.

Recipe by Mark Satterly

Preparation:

Blend oats till fine. Remove from the blender into bowl. blend the remaining ingredients except the flour, until smooth. Stir together all the ingredients & knead for 1 minute. Pinch off 1 Tb of dough & roll between your hands to make a stick 2-3" long. Bake on an oiled cookie sheet at 350F for 25 minutes.

JoAnn Rachor, "Of These Ye May Freely Eat"

Preparation:

Saute onions & celery in oil in a stockpot over a low heat for 5 minutes. Add potatoes & broth. Cover, bring to a boil, reduce heat & simmer for about 15 minutes, or until the vegetables are soft. Add apple slices & cook for 3 or 4 minutes. Add watercress & cook until the watercress wilts, about 1 more minute. Remove from heat.

Puree the cooked soup in a food processor or blender. Chill thoroughly Then stir in the soymilk. Chill for another 30 minutes, at least. Just before serving, grate the apple & add to the soup.
Garnish with watercress sprigs.

"Vegetarian Gourmet" Fall, 1995

Preparation:

First, heat the oil in a heavy pan and then add the onion. Saute until it is transparent and then add the garlic and cook that also.
Next put in the curry powder, ground cloves, the chopped tomatoes, sultanas and sugar. Sprinkle the lemon juice over. Cover, and cook very gently for 30-40 minutes or until pumpkin is tender, stirring frequently to ensure that it does not catch. Season and serve to accompany main dishes and rice.

Troth Wells "The World in Your Kitchen: Vegetarian Recipes" Posted by Anne Maclellan

Preparation:

In a large serving bowl, toss together all the ingredients & serve.

MARK'S NOTE: An easy way to grill corn. Soak the unhusked corn in water for 20 minutes. If using a grill, place the ears in the coals right at the edge of your barbecue. Turn very often. They should be done after 20 minutes, maybe a little less. Or, bake in a 350F oven for the same length of time. This is my favourite way to cook corn, it doesn't taste waterlogged using this method.

"Vegetarian Gourmet" Summer, 1995

Preparation:

Steep the sun-dried tomatoes in the boiling water for 10 minutes.
Drain, squeeze dry, and coarsley chop. In a medium-size skillet, heat the oil over medium-high heat. Saute the garlic and shallot until softened, about 2 minutes. Add the rice and tomatoes and heat through, about 4 minutes. Add 3 tb. of the vinegar and salt and pepper to taste. Stir in the basil. Serve warm or at room temperature. If serving at room temperature, taste after dish sets, as additional vinegar may be needed, add it 1 ts. at a time.

"Great Good Food" by Julee Rosso. Posted by Carolyn Shaw

Preparation:

Preheat oven to 350F.

In a large mixing bowl, combine the dry ingredients. Stir in the corn kernels, followed by the oil & the salt. Set aside. In a small bowl, mix together the soy milk & lemon juice to make buttermilk.
Pour into the dry ingredients & mix well. Lightly oil a 9" square baking pan. Turn batter into the pan.

Bake in preheated oven until well done, 25 to 30 minutes. Cut into squares & serve immediately, or cool & serve at room temperature.

VARIATION: Add 3 chopped jalapeno chiles when you add the corn kernels.

MARK'S NOTE: This is surprisingly good a day later as well, keep in the refrigerator.

Recipe by Mark Satterly

Preparation:

Place the cornmeal in a saucepan, add the 1c water, and cook, stirring constantly, until smooth and thick. Place the cooked cornmeal and all the remaining ingredients in the blender and process until smooth. Add more water if necessary to reach desired spreading consistency. "The McDougall Plan" by John McDougall Typed by Lisa Greenwood

Preparation:

In a med saucepan, boil the potatoes in the water or broth for 20 mins.

While the potatoes are cooking, heat the oil or water in a med frying pan over med heat. Add the onion, celery, carrots, bell pepper, salt, and pepper. Cook until just tender, about 5-7 mins.

When the potatoes are soft, remove them from the saucepan and reserve the stock. Blend the potatoes with the soy milk in a blender or food processor until smooth.

Return the soup to the saucepan and stir in the corn, onion mixture, and enough of the reserved stock to achieve a creamy thick consistency. Heat thoroughly before serving.

PETA & INgrid Newkirk, "The Compassionate Cook" Typed by Lisa Greenwood

Preparation:

In a large bowl, combine cornmeal, flour, soda & salt. Set aside.
In a small bowl, combine the egg replacer, soy milk & "sour cream".
Pour into the dry ingredients & stir until just moistened. Fold in the corn.

Lightly oil a large skillet & heat over medium high heat. Ladle batter into pan & cook until brown on both sides. Serve immediately.

"Vegetarian Gourmet" Summer, 1995

Preparation:

Cream the shortening and sugar. Add the cornstarch, vinegar & salt.
Alternately beat in the remaining ingredients, mixing well. Spoon into a well oiled muffin tin. Bake at 400F for 20 minutes or until golden.

Recipe by Mark Satterly

Preparation:

Remove husks and silks from corn just before cooking. Bring 7 quarts water to a boil; add corn. Bring water to a boil; add corn. Bring water to a second boil; boil 5 minutes. Cut corn from cob; measuring about 2 quarts of kernels.

Combine corn kernels and remaining ingredients in a large saucepan; simmer over low heat 20 minutes. Bring mixture to a boil.

Pack into hot sterilized jars, leaving ¼-inch headspace. Cover at once with metal lids, and screw bands tightly. Process in boiling-water bath for 15 minutes.

"Southern Living" August, 1981 Posted by Jeff Pruett

Preparation:

Bring stock to a boil in a soup pot. Add the potatoes, onion, peppers, celery, turmeric & return to a boil. Reduce heat, cover & simmer until all the vegetables are tender. This should take 10 to 15 minutes.

Combine the tamari, soy milk & cornstarch in a bowl. Gradually pour into the chowder, stirring constantly to prevent lumps from forming.
Add the thawed corn. Lower heat once more & simmer gently, stirring occasionally, until the liquid has been reduced & the howder is fairly thick. This can take up to 15 minutes. Serve hot.

"Vegetarian Gourmet" Spring, 1995

Preparation:

Cranberry tartness suggests the original Chinese ingredient, a firm, gelatinous jelly flavored with the hawthorn berry (or 'shan dza', which in northern China is pureed to make a delicious tart, thick, cooling drink).
Enclosed within a light, deep-fried batter, the strips of jelly become hot and soft or, in the case of cranberry, almost liquid. Buy the "jellied cranberry sauce", not the whole-berry type.

This recipe makes three to four small servings.

DIRECTIONS:
===========
Cut the jelly crosswise into three round slices, ½ inch thick. Cut each slice into three strips, approximately ½ x ½ x 2-½ inches.

Prepare a batter by blending the flour, baking powder, sugar, and water.

Heat oil for deep-frying; after it is hot, keep the heat around medium-high. Dredge the cranberry jelly strips lightly in flour, making sure all sides, including the ends, are dusted. Then dip them in the batter to coat completely, and immerse them in the oil until golden brown.
Fry only a few at a time. Drain on paper toweling, and eat while hot.

* Source: The Fragrant Vegetable, by Martin Stidham * Typographical errors by: Karen Mintzias

Preparation:

Preheat oven to 400 F. Grease muffin tins.

Combine oats and soy milk in a large bowl. Set aside.

Sift together flour, salt, cinnamon, nutmeg, cream of tartar and baking soda. Stir in brown sugar.

Whisk egg replacer and water until light and foamy.

Combine egg replacer, applesauce and oat mixture. Mix well. Add dry ingredients and mix just until blended. Do not overmix.

Place 2 teaspoons of cranberry sauce in bottom of each muffin cup. Fill muffin cups 2/3 full with batter.

Bake until a toothpick inserted into middle of muffin comes out clean, about 15 minutes. Remove from oven, cool for 2 minutes and invert muffins onto wire racks to finish cooling. Serve warm or at room temperature.

Makes 24 muffins

Per muffin: 112 cal, 2 g prot, 130 mg sod, 24 g carb, 0.7 g fat, 0 mg chol, 20 mg calcium

NOTE: *If using whole eggs instead of egg replacer, do not add ½ cup water.

* Source: Vegetarian Gourmet, Autumn 1993
* Typed for you by Karen Mintzias

Preparation:

In a large saucepan over med heat, bring the broth to a boil. Add the asparagus, potato, onion and celery, then reduce the heat and cook for 25-30 mins.

Pour the soup mixture into a food processor along with the flour and puree until smooth. Return the soup to the saucepan, add the remaining ingredients, and simmer until the soup begins to thicken and is heated thru.

Serve immediately.

PETA & Ingrid Newkirk, "The Compassionate Cook" Typed by Lisa Greenwood

Preparation:

Cut the broccoli into florets and slice about ¼ of the top of each stem. Reserve 1c of florets.

Put the broccoli, onion, garlic, and broth or water in a large saucepan. Bring to a boil, then reduce heat to med and cook until the vegetables are tender, about 15 mins.

Put all the ingredients into a food processor and add the flour.
Process until smooth. Return the soup to the saucepan; add the remaining ingredients and the florets. Cook over med heat until the soup thickens and is heated thru.

Season to taste with the salt and pepper and serve.

PETA & Ingrid Newkirk, "The Compassionate Cook" Typed by Lisa Greenwood

Preparation:

Cut cauliflower & broccoli into florets. Steam all the cauliflower & half the broccoli until tender. Puree what you have steamed with a small amount of water (if you use what you have steamed with you will get the extra flavour). Set aside.

Saute onions, celery & pepper in oil until the onions are soft. Set aside. Meanwhile, bring the water to a boil in a soup pot. Stir in the puree & the sauteed onion. Reduce heat to medium & continue to cook until mixture boils. Add the parsley, green onions & chives.
Reduce heat to low & simmer for 20 minutes. add reserved broccoli & simmer for a further 10 minutes. Serve hot.

MARK'S NOTE: I'm a confirmed user of salt to bring out flavour, so I do use a sprinkling of salt in this recipe.

"Vegetarian Gourmet, Special Low Fat Issue" 1995

Preparation:

Heat the margarine or water in a large saucepan. Cook the onion for 5 minutes over low heat, or until soft. Add the carrots and potato, cover, and simmer for 5 to 10 minutes. Add the broth, cover, and simmer about 20 minutes, or until vegetables are tender.

Pour the soup through a sieve or colander, reserving the stock for later. Puree the vegetables in a blender or food processor and return them to the saucepan. Add the soy milk, then gradually add the reserved stock until the soup reaches desired consistency.

Flavor with the remaining ingredients. Reheat slowly and serve.

Preparation time: 45 minutes

Source: The Compassionate Cook - by Ingrid Newkirk and PETA Typed for you by Karen Mintzias

Preparation:

Peel and slice sweet potatoes.

Place potatoes in a Dutch oven with broth. Bring to a boil, cover and reduce heat. Simmer until potatoes are tender, about 20 minutes.

Place half of potato slices and half of broth in a blender. Add nutmeg, cloves, soy milk and salt, and puree. Repeat with remaining potatoes and broth.

Return to Dutch oven, stir to blend and reheat over low heat. Serve hot, or chill and serve cold.

Per serving: 84 cal, 3 g prot, 154 mg sod, 15 g carb, 1 g fat, 0 mg chol, 46 mg calcium

Hints: This soup makes a delicious first course. For a full meal, serve it with rice salad and cookies for dessert.

Sprinkle with nutmeg.

Source: Lynda Pozel in Vegetarian Gourmet (Winter 1993) Typed for you by Karen Mintzias

Preparation:

Put the squash and 3 cups of the vegetable stock in a large pot.
Bring to a simmer over medium heat, then reduce the heat, cover and cook until the squash is tender, 15 to 20 minutes. Remove from the heat, and let the squash cool in the cooking water.

Using a slotted spoon, remove the squash from the pot. Peel the squash, and set aside. Set aside the pot of cooking liquid.

Blanch the almonds in boiling water for 30 seconds. Drain, and squeeze the almonds between your fingertips to remove the skins.
Compost or discard the skins.

Put the blanched almonds and the remaining 1-½ cups vegetable stock into a blender. Blend until smooth, about 1 minute. Add the cooked squash, curry, salt, and pepper and process until smooth.

Add the squash mixture to the pot of cooking liquid, and bring just to a simmer over medium heat.

Serve hot, garnished with parsley sprigs and the apple.

Source: May All Be Fed - by John Robbins
(including recipes by Jia Patton and Friends) Typed for you by Karen Mintzias

Preparation:

In a large stock pot, combine the stock, pureed grapefruit, carrtos, onion, cumin and cinnamon. Bring to a boil, reduce heat & simmer until the carrots are tender, this should be just under 30 minutes, depending on how thinly you have sliced them.

Cool the ingredients & then transfer, in batches, to a blender or food processor. Puree & return to a clean pot. Gently re-heat, season with salt & pepper. Just before serving, stir in the soy buttermilk.

Recipe by Mark Satterly

Preparation:

Place all the ingredients together in a food processor or blender.
Process until smooth and creamy.

MAKES: 2/3 cup

"The New McDougall Cookbook" Posted by Anne Maclellan

Preparation:

Simmer together all ingredients except oil & lemon juice. Scrape the simmered ingredients into a blender. While blending, drizzle in the oil. Stir in the lemon juice. Chill.

Alternative: Replace oil with 3 tb tahini OR use ¼ c cashews.

JoAn Rachor, "Of These Ye May Freely Eat"

Preparation:

Heat 2 tb margarine in a soup pot. Add onions & saute over moderate heat till golden. Add next 5 ingredients & bring to a boil. Add seasonings & wine; cover & simmer over moderate heat for 15 minutes.

Add half the sliced white mushrooms & simer 10 minutes. Remove soup from heat & let stand for a few minutes.

Wipe shiitake, remove & discard stems, slice caps. Heat remaining margarine in skillet, saute remaining white mushrooms & shiitakes,covered, for 10 minutes.

Add beans to soup & puree in batches. Return to soup pot & stir in the sauteed mushrooms. Grind in pepper. Before serving, simmer for 10 minutes. Adjust consistency if too thick. Sprinkle each serving with minced parsley.

Nava Atlas, "Vegetarian Celebrations"

Preparation:

Stir the eggless mayonnaise and lemon juice into the noodles. Add the green onions, artichoke hearts, basil, and salt and mix well. If the salad is too dry, add more mayonnaise and/or lemon juice.

Preparation Time: 25 minutes

* Source: The Compassionate Cook - by Ingrid Newkirk and PETA * Typed for you by Karen Mintzias

Preparation:

Heat olive oil overl ow heat & add onion & garlic. Cook, stirring till tender. Add squash & stock, cover & simmer for 40 to 50 minutes or till the squash is very soft.

In a food prcessor, process soup till its very smooth & return to pot.
Thin with water & season. Pour into a tureen & garnish with pimento.

Adapted from Randelman & Schwartz, "Memories of a Cuban Kitchen"

Preparation:

Bring the vegetable stock to a boil in a large skillet. Add the potatoes, pepper & green onions. Reduce heat & simmer until the potato is tender.

Add tofu & cook until heated through. Remove from heat & set aside.

Stir together the remaining ingredients in a bowl. Stir into the waiting potato mixture & serve imemdiately garnished with the parsley.

"Vegetarian Gourmet, Special Low-Fat Issue" 1995

Preparation:

Put the tahini, the 1/3 cup water, the tamari, lemon juice, cumin, and cayenne in a small bowl, and stir together.

Put the vegetable stock and carrots in a large pot, cover, and bring to a boil over medium heat. Immediately reduce the heat, and simmer for 5 minutes. Stir in the broccoli, leeks, tomatoes, and parsley.
Cover and return to a boil over medium-high heat, then immediately reduce the heat and simmer until the vegetables are tender, about 5 minutes.

Add the tahini mixture and stir until mixed. Bring just to a simmer, and serve immediately.

Source: May All Be Fed - by John Robbins
(including recipes by Jia Patton and Friends) Typed for you by Karen Mintzias

Preparation:

Simmer the garlic, oregano & onion in the wine for 5 minutes. Add diced bell pepper & the jalapeno pepper. Cook, stirring frequently, for 2 minutes. Add tomatoes & cook for another 5 minutes. Finally add the mushrooms & the tomato paste. Cook until the sauce is thickened. Serve hot.

Recipe by Mark Satterly

Preparation:

Soak the beans in 2 quarts of water overnight, then drain.

Add the fresh water to the beans in a large pot. Simmer for 5 hours.
Add the remaining ingredients. Simmer for another 2 hours. Watch that you don't burn this great soup.

Adapted from Jeff Smith, "The Frugal Gourmet"

Preparation:

Drain beans, combine with water & bay leaf & simmer 1 to 1 ½ hours.
Add additional water if necessary.

In a skillet, heat olive oil & cook garlic & onions 6 minutes. Add tomatoes & cook for 10 minutes.

When beans are tender, add tomato mixture, potato, saffron, salt, pepper, cumin, cabbage & squash & cook for another 30 minutes. Add more water as necessary. Serve garnished with parsley.

Adapted from Randelman & Schwartz, "Memories of a Cuban Kitchen"

Preparation:

Cut tomatoes into 10 wedges. Pare the cucumber; cut it in half lengthwise & then in thin slices. Cut onion in half lengthwise & then slice paper thin. Put the onion slices into a bowl, sprinkle with salt & squeeze in the palm of a hand. Rinse & pat dry.

On a platter, arrange in succession rows of tomatoes, cucumber slices & onion pieces. Sprinkle with the dill, salt & chili pepper. Mix vinegar & dressing & pour over the salad enough to moisten it well.

Ayla Esen Algar, "The Complete Book of Turkish Cooking"

Preparation:

1. Preheat oven to 325øF. Melt the butter and toss with the walnuts.
Roast for 5-10 minutes, or until nicely browned.

2. In a small saucepan, bring the stock to a boil. Add the curry powder, salt and pepper; turn off the heat and let steep for 5 minutes.

3. Wash and drain the bulgur.

4. In a large heavy saucepan with a tight-fitting lid, saut‚ the shallots in the olive oil until they soften and are lightly brown, about 5 minutes. Add the bulgur and stir a few minutes, until the grains are coated with oil and shallots. Add the curry-infused stock, stir and bring to boil over high heat. Cover, and turn heat to low; simmer 20 minutes. Turn off the heat and allow bulgur to relax for 20 minutes. Place bulgur in a bowl and top with roasted nuts. Serve hot or at room temperature.

"The Occasional Vegetarian" by Karen Lee. Posted by Diane Lazarus

Preparation:

Serve this hearty garbanzo bean dish with a salad and Indian flatbread.

DIRECTIONS:
===========
In a large saucepan, fry mustard seeds in oil until they begin to pop.

Add chili and shallots and saute until shallots are soft.

Add chickpeas, turmeric, cumin, ginger, salt and enough water to prevent sticking. Simmer for 15 minutes, sprinkle with cilantro and serve.

Per serving: 543 cal, 27 g prot, 89 mg sod, 84 g carb, 13 g fat, 0 mg chol, 94 mg calcium

HINT: Serve over hot basmati rice.

Source: Vegetarian Gourmet, Autumn 1993
Typed for you by Karen Mintzias

Preparation:

1. In a wok or small cast-iron skillet, heat 1 tsp of olive oil over low heat, Remove from the heat and stir in the curry powder. Set aside.

2. Bring 2 cups of stock to a boil in a large saucepan. Add the curried olive oil mixture and stir. Add the couscous, stir, and cover immediately. Let sit for 5 minutes.

3. Meanwhile, place a wok or skillet over high heat for 1 minute. Add the remaining 2 tsp oil. Immediately add the shallot, reduce the heat to medium, and stir-fry until the shallots begin to char, 1-2 minutes.

4. Add the carrot and ginger; stir-fry until they begin to char, 1-2 minutes. Add the mushrooms and stir-fry for 1 minute. Add the peas and stir-fry for 1 minute more. Remove the ginger.

5. Heat the remaining « cup stock, salt and pepper in a large saucepan. Add the chickpeas and simmer 2-3 minutes.

6. Combine the couscous, vegetables, and chickpeas with the seasoned stock. Serve hot or warm.

"The Occasional Vegetarian" by Karen Lee. Posted by Diane Lazarus

Preparation:

In a large soup kettle, saute onion and garlic in oil over medium heat. When the onions begin to soften, add the bell pepper and fresh ginger. Mix the ground cloves, cumin, mustard seed, cardamom, turmeric and cinnamon. Sprinkle over sauteed vegetables and stir. Add soy sauce and juice from the canned tomatoes. Let the mixture boil, then turn the heat down, cover and simmer gently while you prepare the sweet potato.

Peel the sweet potato, cut out any blemishes and cut into 1" cubes.
Add to the pot along with 1 cup water. Bring to a boil, turn heat down, cover and simmer 20 minutes. Watch carefully and stir occasionally to keep from sticking.

Chop the broccoli stem and florets into bite-sized pieces. Wash the white potatoes well and, leaving the peel on, chop into 1" pieces.
Add broccoli and potatoes to the pot with 2 quarts boiling water.
Cover and cook for 20 minutes.

Chop the tomatoes into small pieces. Add to the pot along with frozen corn, beans and peas. Cover and cook for another 20 minutes.

Wash the kale, remove the stem ends and tear the leaves into small pieces. Before adding to the pot, taste the broth and add salt as you wish. Add kale and use a wooden spoon to push and stir it down into the soup. Cover and simmer 20 minutes, until kale is cooked. Serve immediately.

Good served with corn bread. Leftover soup can be frozen.

From "The Festive Table" by Ronni Lundy. Farrar, Straus and Giroux, 1995. In Food Editor Sarah Fritschner's 1½2/95 "Come Celebrate!
Successful Holiday Traditions are Wrapped in Flexibility" article in "The (Louisville, KY) Courier-Journal." Pg. C5. Electronic format by Cathy Harned.

Preparation:

Saute onion, cinnamon & cumin in oil in a stockpot until the onion is translucent, about 2 minutes.

Stir in the lentils, kombu & water. Bring to a boil, reduce heat, cover & simmer for 1 hour. Season to taste & garnish with cilantro & lemon slices.

"Vegetarian Gourmet" Fall, 1995

Preparation:

Heat oil over medium heat in a large skillet & lightly saute the garlic until it is fragrant. Stir in the flour & continue to stir for 1 minute. Slowly pour in the milk & continue to stir until the sauce is smooth. Continue to stir until the sauce begins to thicken.
Turn of the heat & stir in the nutritional yeast. Sprinkle with nutmeg & serve over cooked noodles. Serve immediately.

Recipe by Mark Satterly

Preparation:

Preheat oven to 400 degrees F. Drain peaches and measure syrup, adding water if necessary to make 2/3 cup; set syrup mixture aside. Turn peaches into 1 quart casserole and drizzle with lemon juice; set aside.

In a 1 quart saucepan, stir together sugar, cornstarch and cinnamon until free of lumps; whisk in peach juice and bring to a boil over medium heat, stirring often. When syrup comes to a simmer and is slightly thickened, pour over peaches and set aside while you make drip biscuits.

In a small bowl, stir together baking mix and milk just to blend.
Divide in half and spoon over peaches to make 2 drop biscuits. Bake 20 minutes, or until topping is browned and peaches are bubbling.
Serve warm or cold with frozen vanilla yogurt if desired.

Makes 2 servings

"Oregonian FoodDay", Posted by Dorothy Flatman 1995

Preparation:

Note. The zucchini should be reasonably small no longer than 6" (15 cm).

Trim the ends from the zucchini and cut them in half across (to give two pieces around 3" long). Then cut each half into lengthwise slices around ¼" (6mm).

Season the flour generously with salt and pepper, and start heating the oil. Dip the zucchini pieces into the milk, then into the seasoned flour, shaking off any excess flour. As soon as you have enough to make a batch, deep fry them in hot oil intol golden. Drain, and serve as soon as possible. These zucchini do _not_ keep at all.

Adapted from a recipe posted by Ian Hoare

Preparation:

Cut the bean curd into 1- x 1-½-inch flat pieces. Deep-fry them in hot oil for 2 to 2-½ minutes, until the surfaces are somewhat firm and yellow. Drain thoroughly. Soak the mushrooms in boiling water for half an hour. Drain. Discard the stems and cut the caps into halves. Cut the onion into thin slices. Break the broccoli into individual florets and cut the stem into 1-inch wedges.

Heat the vegetable oil in a large frying pan or wok. When hot, add the onion, ginger, broccoli stems, and mushrooms and stir-fry in the hot oil for 2 mintues, to season the oil. Add the broccoli and stock and continue to stir-fry for 1-½ minutes, and then cook, covered, for 1-½ minutes. Uncover the pan or wok, pour the sauce ingredients over the contents, and continue to turn and stir-fry all ingredients together for a further 1-½ minutes. Serve with rice and other dishes.

Kenneth Lo, "New Chinese Vegetarian Cooking" Typed by Karen Mintzias

Preparation:

Heat the liquid sweetener and nut butter on low to medium heat until hot and soft. Remove from heat and stir in the remaining ingredients.
press the mixture into a 9" or 10" glass pie plate or similar pan and press extra coconut or nuts on top. Chill thoroughly. Cut and serve.
Keeps up to 3 months refrigerated.

Jeanne Marie Martin, "Vegan Delights" Posted by Anne MacLellan

Preparation:

Use only unhusked corn. Soak in water for at least 30 minutes.
Prepare either a grill or preheat an oven to 375F.

While the corn is soaking, whisk together all the basting ingredients.
When the corn has soaked for 30 minutes, carefully peel back the husks & remove the silk. Do not remove the husks entirely. Using a pastry brush, brush the oil over the corn. Close up the husks & tie them closed. You need to ensure that the corn is well wrapped otherwise it will dry out as it grills.

Place on grill & grill for 15 minutes, turning frequently. If you do not turn the corn, it will burn. Or, bake in the middle of the preheated oven for 20 to 25 minutes. Remove husks & serve immediately. Or let cool & refrigerate & serve as part of a salad buffet.

Recipe by Mark Satterly

Preparation:

Heat 2 tb oil in a skilelt over medium low heat. Fry onion until richly browned & remove from the oil with a slotted spoon. Set aside.

Add remaining oil. Heat five spice for a few seconds. Stir in the turmeric, ginger & chile. Stir a few times. Add okra & water & slightly lower the heat. Cover & simmer until the okra is tender but not mushy. Stir often during this period. Add a little more watr if necessary to prevent sticking.

Stir in the amchoor, salt & onion. Cook, uncovered, for a minute or so. Let stand for 5 minutes before serving.

Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the Bengal Region"

Preparation:

Soak the rice in water overnight. Drain. Grind rice until it forms a thick, smooth paste. Transfer to a bowl.

Finely slice chillies, ginger and coriander leaves. Add to rice mixture along with buttermilk, coconut milk and salt. Mix thoroughly to form batter.

For each dosa, cook 2 tablespoons batter on hot greased skillet or griddle, spreading batter into thin circles and turning dosa once to brown both sides. Serve hot with chutney, if desired.

*Mark's Note: A vegetarian buttermilk can be made by adding 1 ts lemon juice to 2 tb soymilk.

Adapted by Karen Mintzias from "Tasty Dishes from Waste Items" by Aroona Reejhsinghani

Preparation:

Whisk together lemon juice, mustard and olive oil. Blend in garlic and parsley. Pour dressing over grated carrots and toss to coat well. Serve over arugula.

Adapted by Karen Mintzias, from "Delicious!" (June 1995)

Preparation:

Saute cumin seeds in oil until they begin to pop. Add asafetida, chili, shallots, turmeric and gingerroot. Saute until shallots are soft, about 3 minutes.

Add carrots, broth and coriander.

Cover and simmer until carrots are tender and liquid is absorbed or evaporated, about 10 minutes.

Stir in dill, cover and refrigerate for at least one hour.

Stir in rice and mayonnaise.

Chill until ready to serve.

Per serving: 160 cal, 3 g prot, 106 mg sod, 18 g carb, 9 g fat, 0 mg chol, 72 mg calcium

Source: Vegetarian Gourmet, Autumn 1993
Typed for you by Karen Mintzias

Preparation:

Combine vegetables in a large bowl; cover with ice cubes. Cover and let stand about 3 hours. Drain well.

Combine sugar, dillseeds, and vinegar in a large Dutch oven; bring to a boil over medium heat, stirring constantly. Add vegetables, and bring to a boil.

Pack into hot, sterilized jars, leaving ¼-inch headspace. Add 1 to 2 pieces of garlic per jar. Cover at once with metal lids, and screw bands tightly. Process in boiling water bath for 15 minutes.

"Southern Living" August, 1981 Posted by Jeff Pruett

Preparation:

Cook onions in ½ c water. Combine sweetener, yeast & warm water & let stand till it foams. Add 4 c flour to the yeast mixture. Stir vigorously for 1 minute. Stir in all remaining ingredients except the flour. After this is well mixed, beat in the rest of the flour a little at a time until you have the correct consistency. Cover & let rise till doubled.

Punch down dough, knead & form into loaves. Place into 3 oiled loaf pans. Let rise again till almost doubled. Bake at 350F for 35 to 40 minutes.

JoAnn Rachor, "Of these Ye May Freely Eat"

Preparation:

Note: Slaked lime (calcium hydroxide) is available from the pharmacy.

To make about 1 quart:

Wash the firm, ripe cherry tomatoes and blanch in boiling water to cover. Drain and slip off the skins, and place in a large bowl.
Meanwhile combine the lime with 2 quarts water and shake thoroughly, allowing residue to settle to bottom of jar. Pour the lime water over tomatoes and soak 10 minutes. Lift tomatoes out of water with slotted spoon and save the lime water. Using tip of sharp knife incise bottom of each tomato with a small cross. Slightly squeeze and simultaneously shake each tomato to discard seeds and put back into the lime water to soak another 30 minutes until firm. Drain, thoroughly inverted, on linen towels. To make the syrup, combine the sugar and 2 cups water in jelly pan, stir and bring to boil. Skim, add the spices and boil for 10 minutes. Remove from heat. Cool tomatoes overnight in syrup and continue cooking to soft ball stage.
Remove from heat, add tomatoes. Cool. Slip an almond inside each tomato. Store cherry tomatoes in sealed containers.

Vilma Liacouros Chantiles, "The Food of Greece"

Preparation:

Preheat oven to 400 degrees F.

Mix fruit, tapioca, sugar, lemon juice and extract in a bowl. Let stand 15 minutes. Fill pastry lined 9 inch pie plate with fruit mixture. Cover pie with top crust; seal and flute edge. Cut several slits in top to permit steam to escape. Bake 1 hour or until juices form bubbles that burst slowly. Cool.

From Dorothy Flatman's kitchen 1995

Preparation:

In a blender, combine the dried tomatoes, fresh tomatoes, garlic and olive oil. Puree at medium speed until smooth. With the machine running, add the pine nuts and balsamic vinegar. Pour into a bowl and fold in the parmesan. Season with salt and pepper to taste.
Serve with pasta, grilled fish or Italian bread.

"Dallas Morning News", Food section, 19 July 1995, Posted by Paul MacGregor

Preparation:

Lightly grease a 5 x 9-inch loaf pan using a little of the margarine.

Place the remaining margarine, sugar, cocoa, vanilla and soy milk in a heatproof mixing bowl or the upper part of a double boiler.

Place the bowl or boiler over simmering water and stir until smooth. Add the nuts if desired.

Pour the mixture quickly into the prepared pan. Chill thoroughly and cut into squares.

Makes 2 to 3 dozen squares

Preparation Time: 15 minutes Chilling Time: 1 hour

* Source: The Compassionate Cook - by Ingrid Newkirk and PETA * Typed for you by Karen Mintzias

Preparation:

Puree each pudding ingredients separately in a food processor. Spoon about ⅛ of pumpkin mixture into 4 parfait glasses. Top with ⅛ carob mixture. Repeat until all the pudding mixes have been used up.
Chill for at least 4 hours or overnight.

MARK'S NOTE: Replace carob with chocolate & grain coffee with instant coffee granules.

"Vegetarian Gourmet" Fall, 1995

Preparation:

Mix the dry ingredients together in a bowl. Grate the potato and rinse it thoroughly to remove excess starch. Squeeze and drain it after rinsing. Add the remaining ingredients in the order given, stirring in the potato last. Mix well.

Preheat the oven to 375F. Generously oil a 9" glass pie plate and scoop in the pate mixture. put in the oven and immediately turn the heat down to 350f. Bake 35-45 minutes until well browned. Let the pate cool 1-2 hours and then chill it thoroughly before serving to set it completely. It may be reheated later if desired. It is tasted when served at room temperature.

Enjoy the pate as an appetizer, snack or protein main dish. May be served on crackers or bread. Great for picnics, lunches or parties.
Keeps 7 days refrigerated or may be frozen into pie wedges.

Jeanne Marie Martin, "Vegan Delights: Gourmet Vegetarian Specialities" Posted by Anne MacLellan

Preparation:

Put all the ingredients except the oil in a blender. Blend on lowest speed. Graduall - literally one drop at a time - add the oil until the mixture starts to thicken. Continue blending until thickened and smooth. Transfer to a jar and store in the refrigerator.

Makes ¾ cup

Preparation Time: 20

* Source: The Compassionate Cook - by Ingrid Newkirk and PETA * Typos courtesy of: Karen Mintzias

Preparation:

Pre-heat broiler. Cut eggplants into ½ inch slices & peel. Brush lightly with oil & broil on each side till tender.

Heat the oil in a deep pot. Add onion & garlic & saute till golden.
Add tomato sauce, tomatoes, parsley & seasonings. Bring to a simmer & cook over low heat, covered, for 15 minutes.

Break each matzo into 3 strips. Fill a shallow casserole dish with lightly salted water. Place matzo strips into water for 2 t 3 minutes, till pliable but not mushy. Remove carefully to a plate.
Preheat oven to 350F.

Lightly oil a large, shallow casserole dish & layer as follows: a thin layer of sauce, a layer of eggplant, a lyer of matzo, a layer of cheese. Repeat. Bake for 35 to 40 minutes, till cheese shows some brown spots.

Nava Atlas, "Vegetarian Celebrations"

Preparation:

Cut stem off eggplant. Using vegetable peeler, peeling lengthwise, remove a strip of skin, leave next strip on. Continue to peel in this striped fashion. Cube eggplant into 1" cubes. Sprinkle generously with salt & set aside for 3 hours. Rinse well. Drain as well as possible, but don't tear the eggplant.

Soak rice in hot water mixed with 2 ts salt, until the water turns cool. Drain well & set aside.

Heat olive oil in a heavy pan & cook eggplant cubes, stirring frequently. till tender & golden brown on all sides. Drain to remove excess oil.

Add onions & pine nuts to same pan. Saute for 15 to 20 minutes.
Stir in the rice & cook, stirring frequently, for 8 to 10 minutes.
Stir in eggplant & rest of ingredients except dill. Add 3 cups hot water, bring to a boil, cover & cook over medium heat for 5 minutes.
Reduce heat to low & cook till all the water has been absorbed. Stir in the dill.

Ensure that the skillet lid has a very good seal. Cover the skillet with a clean towel & put the lid on top of that. Set pan on a heat diffuser over the lowest possible heat & leave it for 30 minutes.
Stir. Serve cold.

Ayla Esen Algar, "The Complete Book of Turkish Cooking"

Preparation:

Boil eggplant in water for 30 minutes. Drain well & squeeze out excess moisture. In a large skillet over moderate heat, saute eggplant, tomatoes, cayenne & salt in olive oil & tomato juice for about 5 minutes, mashing with a fork until somewhat smooth. Chill before serving.

"Vegetarian Times" December, 1993

Preparation:

1. Sprinkle the eggplant slice with 1 tsp salt and set aside for 1 hour. Rinse and pat the eggplant slice dry with paper towels.

2. In a separate bowl, combine the oil, garlic and thyme to make the seasoned oil.

3. Preheat the oven to 350F.

4. Place a large cast-iron skillet over high heat for 3 minutes.
While the skillet is heating, brush the eggplant slices with the seasoned oil. Saut‚ the eggplant over high heat until it is crusty and dark, 2-3 minutes each side. Saut‚ as many slices as comfortably fit in the pan, then repeat the process. Do not crowd the skillet.
Turn the heat down if the eggplant is browning too quickly.

5. Lightly oil an ovenproof baking pan. Overlap the eggplant, potato, tomato, and onion slices, leaving «-inch of each uncovered. Repeat the layers until all the vegetable slices have been used.

6. Add the remaining 1 tsp salt and the pepper to the remaining seasoned oil and brush the vegetables with this mixture. Place the thyme and basil in between the layered vegetables. Bake uncovered for 1 hour. Serve hot or at room temperature.

Can be refrigerated for 1 day. REheat before serving.

"The Occasional Vegetarian" by Karen Lee. Posted by Diane Lazarus

Preparation:

* To roast chestnuts: Choose fresh, firm, unwrinkled chestnuts with no signs of mold. On the flat side of each chestnut make 2 cuts with a small, sharp knife, from one end to the other in the shape of an X.
Place the chestnuts, cut side up, on a low baking sheet with a thin layer of water on the bottom. Bake the chestnuts for 20-25 minutes at 350F until browned and the cuts peel back naturally from the heat.
Test one chestnut to be sure its "meat" is tender. When tender, remove from oven, cool only slightly, peel and enjoy or use in recipes. Some people like to boil the cut chestnuts for easier peeling. This is okay, though some nutrients and flavour will be lost.

Prepare chestnuts. Peel off the outer shell and the fuzzy skin before using the inner chestnut meat.

Heat the oil until hot and saute the onion until semi-tender. Add the celery and saute until both are very tender. Blend the water and apple juice with the chestnuts and all the remaining ingredients*.
Simmer everything on low to medium heat (do NOT boil!) for about 15-20 minutes or until hot throughout and the flavours mingle. Enjoy this rich and tantalizing soup with extra chopped or ground nuts as a garnish.

Keeps 4-6 days refrigerated.

*Two vegetable bouillon cubes may be used instead of the tamari or miso. Also, ½ cup applesauce and 2 ½ cups water can be used instead of the juice and 2 ¼ cups water. *Anne's note: I would assume by reading this, she means blend these ingredients in a blender and return to the pot.

Jeanne Marie Martin, "Vegan Delights" posted by Anne MacLellan

Preparation:

Wash lentils in a soup pot. Cover with 8 cups of cold water, and bring to a boil. Cover the pot, turn off the heat, and let stand for an hour. Bring to a boil, and stir in the onion, garlic and celery.
Cover and simmer for 30 minutes. Add the tomatoes. bay leaf, parsley, your favorite herb and half the oil. Simmer for 30 minutes, stirring occasionally. Add enough water to make 8 cups. Remove the bay leaf.
Season the soup, and add the remaining oil. Taste, and adjust the seasonings. Serve hot with the vinegar and garnished with oregano, rubbed between your palms.

Vilma Liacoura Chantiles, "Diabetic Cooking From Around the World" posted by Anne MacLellan

Preparation:

1. Peel and quarter potatoes. Place ina medium or large pot with water to cover. Add garlic, celery, parsley, peppercorns, onion, and bay leaf.
Bring to a boil, cover, and simmer over medium-low heat for 15 to 20 minutes or until very tender.

2. While potatoes are cooking, prepare filling. Heat 1 T oil, onion, and garlic in a large skillet. Saute for 1 minute over medium heat, then add mushrooms and saute for 2 minutes. Crumble tofu in chunks into skillet and saute briefly, mixing well. Stir in barbecue sauce, yeast, gravy mix, thyme, paprika, and tamari. Mix well and saute, stirring frequently, for 20 minutes over medium heat. Preheat oven to 400.

3. Transfer potatoes from water to a large bowl, reserving potato stock.
Add miso, oil, and ¾ to 1 cup potato stock to potatoes, in ¼- to 1/3-cup increments, mashing as you add the stock. Add only enough water to moisten potatoes adequately. Do not overmoisten.

4. Add corn and spinach to filling and mix well. Pour filling into an oiled, shallow ovenproof casserole.
Pat down with back of a large spoon. Spread potato crust evenly over filling, smoothing top with a spoon or spatula. Dust evenly with paprika.
Bake for 30 to 40 minutes, or until crust is golden.

5. While casserole bakes, prepare gravy. Heat oil in a large skillet. Add flour and yeast, and stir with a whisk over medium heat to form a paste.
Slowly stir in 2 ½ cups of reserved potato water, whisking as you stir to allow gravy to thicken. Stir in instant gravy mix and continue whisking until gravy is thick and smooth; add additional potato water, if necessary.

6. Serve casserole with crust on the bottom and filling on top. Spoon gravy over top.

From _American Vegetarian Cookbook_ by Marilyn Diamond

Preparation:

Heat oil in a skillet over medium low heat. Add five spice & green chile & fry for a few seconds. Add turmeric, sugar, salt & stir in the green beans, water & mustard paste.

Add poppyseed paste* & simmer, covered, until the beans are tender.
Remove from heat & let stand for 15 minutes to allow the sauce to thicken. Garnish with cilantro & serve.

*Toast the poppyseeds for 30 seconds. Grind into a powder. Add 2 tb water & grind into paste.

Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the Bengal Region"

Preparation:

Combine the stock, mushrooms, bok choy & rice in a saucepan. Bring t oa boil & simmer for 5 minutes. Remove from the heat.

Combine the miso & water in a small bowl. Stir into the soup & serve immediately.

"Vegetarian Gourmet, Special Low-Fat Issue" 1995

Preparation:

Place tomato, onion, pepper, garlic, soy sauce, chili powder and cumin in a blender. Process on medium speed until smooth. Add 1 cup of beans & process on medium until well blended. Add remaining beans and blend again until smooth. Serve with Torilla chips or crackers.

Yield 2 cups

Source Unknown

Preparation:

1. To prepare the vinaigrette, combine the oil, lime juice, thyme or oregano, salt and pepper and whisk until blended or shake in a covered jar.

Can be prepared several hours ahead.

2. Remove the stalks and fronds of the fennel and discard, saving only the bulb. Cut away any brown or dry-looking spots from the top layer of the bulb. Julienne the fennel bulb into thin strips.

3. Peel and divide the clementines into segments. Wash and dry the arugula and divide equally on 4 plates.

4. Toss the fennel and orange with the vinaigrette and place on top of the arugula. Serve.

"The Occasional Vegetarian" by Karen Lee. Posted by Diane Lazarus

Preparation:

Cut green beans into 3" long pieces. Steam until tender, about 10 minutes. Remove from heat & set aside.

Heat oil in a large pot & saute the onions until soft, 5 minutes.
Stir ni the reserved beans along with the water chestnuts. Transfer immediately to a serving dish, sprinkle with almonds & serve.

"Vegetarian Gourmet", Winter 1995

Preparation:

Fill a stock pot with water & bring to a boil.

Heat 1 tb olive oil in a small saucepan & add the garlic. Cook for a few seconds. Add the stock, sage, tomato paste, porcini pieces & salt. Bring to a simmer, let cook for 15 minutes & remove from heat.
Cool slightly, then place in a food processor with the tofu & blend until smooth. Set aside.

Cook pasta according to package directions. Drain.

Toss hot pasta with the blended ingredients. Toss in the remaining oil, pine nuts & black pepper. Serve immediately.

"Vegetarian Gourmet" Winter, 1995

Preparation:

Heat the 1 tablespoon olive oil in a large skillet over medium heat. Add the onion, garlic, and chile pepper, and cook until softened, about 5 minutes. Add the tomatoes, salt, and pepper and cook, stirring often, until the sauce has thickened slightly, about 10 minutes.

Remove from the heat, and stir in the cilantro. Keep warm.
Meanwhile, in a large saucepan of lightly salted boiling water, cook the noodles until just tender, about 8 minutes. Drain well and transfer to a warmed serving bowl.

Add the tomato sauce, avocados, extra-virgin olive oil, and lime juice.
Toss to mix well, and serve immediately.

* Source: May All Be Fed - by John Robbins
* (Including recipes by Jia Patton and Friends) * Typed for you by Karen Mintzias

Preparation:

Heat 1 ½ c liquid to lukewarm, stir in the margarine & salt & set aside to cool.

Dissolve yeast in warm water with the sugar. Let stand till yeast bubbles. Stir into the cooled liquid. Add rye flour & beat till smooth. Add white flour a little at a time, stirring after each addition. Add enough flour to make a stiff dough. You may need more flour than called for above. Form the dough into a ball, cover with a damp cloth & let rise for 15 minutes. Oil a large bowl.

Knead dough for 5 minutes until smooth. Place dough in oiled bowl, covre & let rise till doubled in volume.

Punch down, gently knead for 1 minute & divide into two parts & place each part into an oiled loaf pan. Cover & let rise till almost doubled. Bake for 30 minutes at 375F.

"Sundays at Moosewood Restaurant"

Preparation:

In a large bowl combine tomatoes, onion, green pepper, and cucumber.
In a small saucepan combine vinegar, water, sugar, celery salt, mustard seeds, salt, cayenne pepper and black pepper. Bring to a boil, boil 1 minute. Pour hot vinegar mixture over tomato mixture.
Cover and refrigerate 8 hours or overnight to blend flavors. Serve with slotted spoon.

My note: This is HOT. Even Daryl said it was too hot! I think biting into those mustard seeds really gets ya. I'd cut the cayenne in half and probably the mustard seeds too. It's very pretty to look at, and was a nice tomato dish to have in the dead of winter. We served it with a fairly bland dish made from just some short grain brown rice and some peas, carrots, and corn thrown in at the end (frozen).

"Veggie Life" recipe archive Submitted by TUAB@vaxvmsx.babson.edu.
Posted by Lisa Greenwood

Preparation:

Preheat oven to 375F. Combine all ingredients except ginger & beat till fluffy. Pour into greased casserole & bake 50 to 60 minutes.
Sprinkle with candied ginger.

Serve as a side dish or sweet enough to serve as a dessert.

"Vegetarian Times" December, 1993

Preparation:

Dissolve the yeast in the warm water, along with the rice syrup. Let stand until the yeast begins to foam.

In a mixing bowl, combine the flours & salt. Add 2 tb of olive oil& knead into a ball. Continue to knead until the dough is elastic.
Place dough in an oiled bowl & loosely cover with a damp towel. Let rise until doubled in bulk. Press down. Roll out to form a 12" round (or to fit on your cookie sheet). Sprinkle the pizza tin or baking stone or cookie sheet with cornmeal & slide dough on to it.
Pinch up the edges & brush with olive oil.

While the dough is rising, toss the garlic with a little olive oil, salt & pepper. Spread them on a cookie sheet & roast in an oven preheated to 350F, until they are soft: about 45 minutes. Cool, remove skins & slice.

Saute the mushrooms & onions in 1 tb olive oil for 3 to 5 minutes.
Sprinkle over the dough with the garlic cloves & thyme. Bake in a 375F oven for 15 to 20 minutes.

Brother Ron Pickarski, "Friendly Foods"

Preparation:

Drain all beans, place in mixing bowl. Add green bell pepper, celery and onion. Mix oil and vinegar with sugar, salt and pepper. Pour over bean mixture. Mix together. Transfer to large non metalic container. Cover and refrigerate overnight or longer for flavors to blend. Occasionally stir the mixture.

Serve with slotted spoon.

== Courtesy of Dale & Gail Shipp, Columbia Md. ==

Preparation:

Perfumed wtih Benali 5-spice (panch puran), this tasty melange of vegetables is wonderful with basmati rice.

DIRECTIONS:
===========
In a large saucepan, saute Bengali 5-spice in oil until fragrant and popping.

Add turmeric and chili, and saute for 2 minutes.

Stir in onion, garlic and cabbage and cook until soft.

Add zucchini, eggplant, chickpeas and ½ cup of chickpea liquid. Cook over medium heat for 10 minutes.

Stir in tomato sauce and tomato paste. Cover and cook for 40 minutes.

Per serving: 262 cal, 12 g prot, 186 mg sod, 41 g carb, 7 g fat, 0 mg chol, 69 mg calcium

Source: Vegetarian Gourmet, Autumn 1993
Typed for you by Karen Mintzias

Preparation:

Fred Ferretti, who writes a regular column in Gourmet magazine, is rumored to carry a flask of Tabasco sauce on his hip. He insists this is an exaggeration, but he has been known to shake droplets of the pepper sauce even on dim sum. Here's his recipe for shrimp with a real kick.
~--------------------------------------------------------------------- ~-- In a small saucepan, combine the shrimp shells with the water and boil for 10 minutes. Remove the shells and reserve the stock. In a small bowl, combine 1 tablespoon of the shrimp stock with the Tabasco sauce, catsup, salt and sugar; set aside. Heat 1-½ tablespoons of oil, add the bell peppers and saute for 1 minute, then remove the peppers and set aside. Wipe the pan clean and add the remaining 2-½ tablespoons oil and the garlic and onion. Cook over high heat for about 4 minutes, or until the onion is softened and translucent.
Stir in the shrimp and cook for 1 minute. Add the wine and mix well.
The shrimp should begin to curl. Add the reserved peppers and stir, cooking for about 30 seconds. Stir the Tabasco sauce mixture and pour it into the skillet, mixing all ingredients thoroughly. Remove the pan from the heat and transfer the shrimp with the sauce to a warmed serving dish. Serve immediately with cooked rice.

From: The Tabasco Cookbook.

Preparation:

Mix all ingredients together and beat well. or you can out into a covered jar and shake hard until blended. Keep in a cold place. A milder dressing may be made by omitting the onion, mustard and Worcestershire sauce. The seasonings are a matter of personal preference. Instead of lemon juice, you may wish to use cider vinegar; or for a pleasant change, tarragon vinegar. Always serve French dressing cold.

Many of the recipes in this collection did not contain amounts or oven temperatures. I have typed them in as they appear in the book, typos and all.

Depression Era Recipes by Patricia R. Wagner. Posted by Carolyn Shaw

Preparation:

Heat the oil or water in a large saucepan over med heat. Add the onions and cook for 2 mins. Add the flour and stir until the onions are well coated. Add the water and soy sauce or tamari, and stir well. Bring the soup to a boil, then turn the heat to low and simmer, covered, until the onions are tender. Add more water if soup becomes too thick.

Serve in individual bowls topped with bread or croutons.

PETA & Ingrid Newkirk, "The Compassionate Cook" Typed by Lisa Greenwood

Preparation:

Blend all ingredients except oil & lemon juice till smooth. Keeping the blender running, slowly pour in the oil. Stir in the lemon juice. Chill.

JoAnn Rachor, "Of These Ye May Freely Eat"

Preparation:

Cook corn till soft. Blend with hte rest of the ingredients until it is smooth. Serve on bread, corn on the cob or other vegetables.

JoAnn Rachor, "Of These Ye May Freely Eat"

Preparation:

Combine the orange juice, club soda, and banana in a blender and puree until smooth. Pour over the fresh fruit mixture. Sprinkle with the nutmeg and cardamom. Cover and refrigerate until ready to serve.
Sprinkle on the coconut and serve immediately.

Betty Wedman, "Holiday Cookbook, American Diabetes Association" Posted by Frank Skelly

Preparation:

Mix all ingredients. Makes about 3 ½ cups Salsa.

Recipe by Rich Harper

Preparation:

In a large heavy soup pot or dutch oven, heat olive oil; add onion and cook over medium heat, stirring occasionally, until soft, five to seven minutes. Add tomatoes and bring mixture to a boil; reduce heat and simmer, stirring occasionally, until volume is reduced by half, about30 to 40 minutes. Process mixture in small batches through a strainer or food mill, pressing tomato pulp through and discarding skins and seeds. Add basil, parsley and chives to taste and season with freshly ground black pepper and allspice. A dash of cider vinegar and hot pepper sauce may be added if desired. Serve hot or cold.

Recipe by Rich Harper

Preparation:

Combine all except fettucine. Cook fettucine al dente and add to tomatoes. Top with olives, if desired. Serve warm, cold or at room temperature. Serves 8.

Jean Carper in "Eat Smart," USA WEEKEND, August 1995, Posted by Iris Grayson.

Preparation:

Cook rice according to package directions. Combine radishes with rice wine vinegar in a small bowl and reserve. Place garlic and sesame oil in a saucepan. Add scallions and mushrooms and saute until tender. Add brown rice, radishes and remaining ingredients. Combine. Serve hot. Serves 6.

From _Favorite Vegetarian Recipes_, from the Society for Texas Animal Rights.

DEEANNE [EatMoVeggies] at 19:14 EDT

Preparation:

Pre-heat oven to 300F. Lightly oil a 1 ½ quart loaf pan & set aside.

Whisk together the flour, spices, peel, baking powder, soda & salt.
In a in a food processor or blender, blend together the orange juice, apple sauce, oil & vanilla.

Combine the wet with the dry ingredients. Stir until the mixture is just combined. Fold in the nuts & add the dried fruit. Pour batter into the loaf pan & bake until a knife inserted into the centre comes out clean, about 1 ½ hours. Cool on a wore rack.

"Vegetarian Gourmet", Winter 1995

Preparation:

Combine the chilled ingredients in a punch bowl just before serving.

½ cup serving - 30 calories, 1 fruit exchange 7 grams carbohydrate, 0 protein, 0 fat, 0 sodium, 85 mg potassium, 0 chol.

"American Diabetes Association: Holiday Cookbook" Posted by Elizabeth Rodier

Preparation:

Omitting the bread, blend the remaining ingredient in a food processor until smooth. Pour into a shallow pan or bowl.

Preheat a non-stick skillet or griddle over medium heat. Oil it lightly. place bread in the bowl containing the fruit mixture & turn gently severla times until it is well coated. Place in the skillet & drizzle with any leftover mixture. Cook until lightly cooked on both sides.

Bobbie Hinman, "Burgers 'n Fries 'n Cinnamon Buns"

Preparation:

Cook pasta until *al dente*. About 1 minute before it has finished cooking, add the chopped zucchini. Remove from heat & drain. Let cool slightly.

While the pasta is cooking. Whisk together the oil, wine vinegar, salt, pepper & garlic. Turn into a bowl & toss in the rosemary & tomato. When the pasta & zucchini have cooked, toss with the marinade. Let cool to room temperature & then lightly chill before serving.

NOTE: Obviously, fresh rosemary is best for this dish, but it can be made with dried. I roughly crush the dried rosemary in a mortar & pestle before using it.

Recipe by Mark Satterly

Preparation:

Toss together the sald ingredients in a medium bowl & set aside.

Mix together the salad dressing ingredients. Pour over the salad, continuing to stir as you pour. Toss together & refrigerate until ready to serve.

MARK'S NOTES: I've found that a little more oil is needed, no more than another 1 ts. Lightly cooked corn is nice alternative to the peas. In place of the garlic powder, use 1 minced garlic clove.

"Vegetarian Gourmet, Special Low-Fat Issue" 1995

Preparation:

Peel Potatoes and cut into quarters. Place in medium saucepan with garlic and salt; add enough cold water to cover. Bring to boil over high heat. Reduce heat to medium; simmer, covered 25 to 30 minutes or until potatoes are tender. Drain well; return saucepan to turned-off burner to dry potatoes. Mash roughly. With electric hand mixer or wooden spoon, beat in margarine and enough soya milk to make a creamy consistency. Season with pepper to taste. Serve at once.

Source Unknown, Adapted Recipe

Preparation:

Cut tomato in half horizontally. Squeeze out all juice and discard.
Chop tomato into bite-size pieces.

In a bowl, combine olive oil, Liquid Smoke, sugar, salt and garlic.
Add chopped tomato. Marinate 45 minutes.

After marinating, place tomato mixture in container of blender and blend 1 to 2 minutes. Add capers, mayonnaise and parsley. Blend an additional 3 to 5 minutes. Refrigerate.

Alice Colombo's 02/08/95 "Cook's Corner" column in "The (Louisville, KY) Courier-Journal." Pg. C5. Electronic format by Cathy Harned.

Preparation:

In a heavy saucepan over medium heat, combine tomato juice with ground red pepper, salt, black pepper and sugar (if using). Add agar flakes. Cook and stir mixture until agar is completely dissolved.
Remove from heat and let cool 15 minutes. Stir in chopped onions, celery or cucumber and minced chili peppers. Pour mixture into lightly greased 5-cup mold and refrigerate until chilled and set.
Serve slices on a bed of shredded romaine lettuce, with a generous dollop of Avocado-Lime Mayonnaise.

For Avocado-Lime Mayonnaise: In a food processor, blend avocados with garlic until smooth. Add lime juice and process until thoroughly combined. With machine running, gradually add oil to mixture until well blended and thick. Season to taste with salt and sugar.
Refrigerate until ready to serve. Just before serving, blend in chopped cilantro.

Copyright 1995 Karen Mintzias

Preparation:

Wash rice & lentils. Place in a large pot along with the boiling water. Cover & return to a boil. Add soaked split peas, carrots, cauliflower, beans, peas, ginger, chiles, bay leaves & oil. Stir in the turmeric, garlic, cayenne, salt & sugar. Cover & cook slowly for 30 to 40 minutes, be careful not to allow it to burn. This can be prevented by occasionally shaking the pot while it is cooking.

When caulifower florets are cooked, remove them & set aside. Stir in the tomatoes & conitue cooking over a low heat until the dal & the rice are all blended together.

Heat remaining oil in a large skillet & brown the onions. Stir in the coconut & add the rice & bean mixture. Stir gently over a low heat.
Add remaining spices & return cauliflower to mixture. Serve hot.

Pranati Sen Gupta, "The Art of Indian Cuisine"

Preparation:

Cook the potatoes in their jackets in lightly salted water. When the potatoes are cooked and cool enough to handle, peel and slice them, and drop them into a bowl. In a small bowl, whisk the remaining ingredients. Taste, and adjust seasonings. Pour dressing over the potatoes, and marinate for 30 minutes before serving the salad. Serve warm or cold.

Source Unknown

Preparation:

In a medium frying pan over medium heat, saute the broccoli in the sesame oil for about 8 minutes. Combine the tamari, ginger, and sugar, and add to the broccoli. Add water, cover, and simmer for 2 minutes.

Source: The Compassionate Cook - by Ingrid Newkirk and PETA Typed for you by Karen Mintzias

Preparation:

In a blender or food processor, combine all the ingredients.
Refrigerate.

Yield: About 8 cups.

Snyder writes: "Keep this tangy dressing on hand; you'll find many uses for it."

From George Snyder/Grampian, PA in "Kitchen Table: Where Herbs and Spices Make a Difference" column in "The Herb Companion." Oct./Nov.
1995, Vol. 8, No. 1. Pg. 20. Electronic format by Cathy Harned.

Preparation:

1. In a large heavy saucepan, saut‚ the leeks, carrot, and celery in the olive oil over medium heat until they begin to wilt, 5-8 minutes.
Add the ginger and garlic and saut‚ for 2 minutes.

2. Stir in the stock, lentils, cumin and pepper. Cover and cook for 30 minutes.

3. Add the salt and soy sauce and cook until the lentils are soft, another 15-30 minutes. Serve with rice.

Can be prepared up to 2 days ahead and refrigerated.

"The Occasional Vegetarian" by Karen Lee. Posted by Diane Lazarus

Preparation:

Beat shortening for 30 seconds. Add sugar & beat till well combined & light & fluffy.

Dissolve molasses in water & set aside.

In a large bowl, sift the dry ingredients. Add to the beaten sugar & shortening. Mix in the molasses. Ensure that all is well mixed.

Bake in a greased loaf tin for 40 to 50 minutes at 350F.

Recipe by Mark Satterly

Preparation:

Saute scallions, garlic and turmeric in oil until scallions are soft.

Add remaining ingredients, simmer for 10 minutes and serve.

Per serving: 124 cal, 3 g prot, 80 mg sod, 13 g carb, 8 g fat, 0 mg chol, 78 mg calcium

HINT: Substitute packaged shredded coconut for fresh

Source: Vegetarian Gourmet, Autumn 1993
Typed for you by Karen Mintzias

Preparation:

Blanch peeled onions for 5 minutes in boiling salted water. Drain, pat dry & set aside.

Melt margarine in a skillet. Add remaining ingredients & stir till smooth. Add onions & saute over low heat, occasionally basting onions with the glaze. Turn onions over at least once. After about 10 minutes the glaze will be reduced & the onions golden brown. Serve immediately.

"Sundays at Moosewood Restaurant"

Preparation:

SAUCE: Heat red chile flakes & bay leaves in oil in a large pot for 1 minute. Add onion, garlic & green pepper & saute for 3 minutes.
Stir in zucchini & simmer for 5 minutes. Add wine & simmer for a further minute. Stir in tomatoes followed by the tomato paste & cook gently for 20 minutes. Remove from heat & set aside.

GNOCCHI: Cook potatoes until they can be pierced with a fork. Drain & mash thoroughly. Add 3 c semoina & knead until a dough forms. Add more flour as necessary until the dough is no longer sticky. Divide into quarters & turn onto a floured surface.

Roll each quarter into a cylinder no more than 2" in diameter & cut into 1" slices. With a floured fork & thumb, make an indentation in the centre of each slice & with a gentle rolling motion flip over to form gnocchi. Set aside & repeat until all dough has been prepared in this way.

Fill a very large pot with salted water & bring to a full rolling boil. Place gnocchi in the water, lower to a simmer & stir gently occasionally. The gnocchi will rise to the surface when it is done.
When this happens, simmer for 8 minutes. Remove with a slotted spoon & place in a casserole. Preheat oven to 350F.

When all the gnocchi has been cooked, toss with the sauce & bake in the oven for 15 minutes. Do not cover. Serve hot.

"Vegetarian Gourmet" Spring, 1995

Preparation:

BATTER: Combine besan, rice flour, baking powder, cumin seeds, paprika, turmeric, sugar, chili & salt. Add enough water to make a smooth paste. Add 1 tb oil & beat for 2 minutes.

FRITTERS: Trim cauliflower & divide into florets. Rinse in fresh, cold water. Cook in boiling salted water for 5 minutes. Drain & cool.

Heat vegetable oil. Using tongs, dip one floret at a time into the batter & then into the hot oil. Fry in batches of 4 or 5 until golden brown, about 5 or 6 minutes. As they brown, drain on paper towels.

VARIATION: Cut unpeeled eggplant into thin slices in place of the cauliflower.

Pranati Sen Gupta, "The Art of Indian Cuisine"

Preparation:

* Sweet vegetables may be any combination of onions, carrots, butternut squash, yams or parsnips.

DIRECTIONS
==========
Place all ingredients in a large saucepan and bring to a boil.

Cover, reduce heat and simmer mixture until water is absorbed and millet and vegetables are tender, about 25 minutes.

Per serving: 122 cal, 4 g prot, 156 mg sod, 27 g carb, 1 g fat, 0 mg chol, 21 mg calcium

HINTS: Garnish with chopped parsley, watercress, scallions and/or toasted sesame or sunflower seeds.

For a nuttier taste, dry roast millet until golden before boiling.

* Source: Chef Ron Pickarski, Vegetarian Gourmet (Autumn 1993) * Typed for you by Karen Mintzias

Preparation:

Preheat a lightly oiled griddle over medium heat. (Do not overheat or pancakes will burn before insides are cooked.)

Combine dry ingredients. Add liquid ingredients and mix well.

Pour ¼ cup batter per pancake onto griddle. When surface of pancake is bubbly and sides are firm, turn and cook until golden brown, about 2 minutes. Remove and keep pancakes warm until all batter is used.

Per serving: 217 cal, 5 g prot, 154 mg sod, 49 g carb, 0 mg chol, 79 mg calcium

* Source: Chef Ron Pickarski, Vegetarian Gourmet (Autumn 1993) * Typed for you by Karen Mintzias

Preparation:

Soak chick peas for at least 2 hours. Drain & rinse. Bring to a boil in the water & add the salt & turmeric. Boil hard for 5 minutes & remove any scum that forms on the surface. Reduce heat & simmer until tender. This will take about 1 hour, but it can take longer if your peas are old. When tender, remove from the heat.

Heat ghee in a large pot. Add cumin seeds, asafetida, ginger & bay leaf. Fry for a few seconds, stirring as the spices cook. Add the coconut, raisins & peas. Cook over a medium heat for 3 minutes, stirring occasionally. Stir in the cooked chick peas, followed by the rest of the ingredients. Simmer for another 15 minutes & serve.

Pranati Sen Gupta, "The Art of Indian Cuisine"

Preparation:

Preheat the oven to 300F.

Spread the oatmeal, coconut, sunflower seeds and sesame seeds in a large, lightly buttered roasting pan or ovenproof dish (about 11x17 inches is best, although a smaller pan will do). Bake for about 20 minutes, tossing several times.

Meanwhile, combine in a small saucepan the margarine, brown sugar, honey and salt and bring to a simmer, stirring. Add the vanilla off the heat.

Reset the oven to 350~ then add the wheat germ to the toasted mixture.
Dribble the sugar-honey mixture syrup over the granola, tossing with a fork to coat the dry mixture evenly.

Return the pan to the oven and bake for 5-6 minutes longer. Add the raisins, toss to distribute, and press the granola down firmly into an even layer. Bake 5 minutes or so longer, or until the granola is golden.

Remove from the oven and let cool slightly. Slip a flexible spatula under the granola to break in to large pieces. Let cool completely and store airtight.

Makes 6 cups.

Posted by Theresa Merkling

Preparation:

Mix all the cereal ingredients together in a big bowl. Spread out on shallow pans. Pour the coating over the cereal mixture. Bake in 275 oven for 1 hour. Mix the cereal every 15 minutes to coat all the flakes. Cool and store in airtight containers. Makes about 11-12 cups of granola.

Posted by Sharon Stevens

Preparation:

Combine all the ingredients. Toss wll & chill, covered in the refrigerator.

"Sundays at Moosewood Restaurant"

Preparation:

Toast sesame seeds on a baking sheet in 350F oven until light brown, about 5 minutes, set aside.

Squeeze lemon juice over cubed avocado & set aside.

Combine the next six ingredients in a salad bowl. Add sesame seeds & toss with the vinaigrette. Gently mix in the avocado & serve.

"Vegetarian Gourmet" Winter, 1995

Preparation:

Put stock, soy sauce & jelly into a saucepan & bring to a boil. Blend corntarch with orange juice & sherry & add to the saucepan. Stir well & simmer over a low heat until thickened slightly.

Rose Elliot, HTV West, "The Good Neighbour Show"

Preparation:

Combine all ingredients and chill for 2 hours.

HINT: Out of time? Forget al the mincing and chopping. Cube the vegetables, then throw all of the ingredients into a blender or food processor and blend slowly until the vegetables are chunky and the soup is well blended.

Preparation time: 15-40 minutes Chilling time: 2 hours

Source: The Compassionate Cook - by Ingrid Newkirk and PETA Typed for you by Karen Mintzias

Preparation:

Cook eggplants in their skins. Peel them or scoop out the insides.
Mix the pulp with the tomatoes, galric, herbs, salt & pepper. Put into blender. Add oil a little at a time, blending at low speed.
Add lemon juice & vinegar & blend at a higher speed till smooth.
Serve with pita.

Vera Gewanter, "A Passion for Vegetables"

Preparation:

Blend beans, water, lemon juice & garlic in a food processor, until smooth. Transfer to a small bowl & stir in the rest of the ingredients. Cover & refrigerate until ready to serve.

Makes an excellent dip for artichokes.

"Vegetarian Gourmet, Special Low-Fat Issue" 1995

Preparation:

Cook pasta according to package directions (or use fresh pasta).
Drain & set aside.

Saute garlic, leeks & fennel seeds in oil in a large skillet until the leeks are soft, about 20 minutes. If the mixture begins to stick, add a little water.

Stir in the tomatoes, olives, oregano, & salt. Simmer uncovered until the sauce is reduced, about 20 minutes. Remove from heat, add black pepper, combine with the pasta & serve.

"Vegetarian Gourmet" Winter, 1995

Preparation:

Whisk together the ingredients for the dressing & season with salt & pepper, to taste.

Bring a pan of lightly salted water to a boil & add green beans, cook until just tender, 3 minutes. Drain, rinse in cold water & set aside.
Place in a bowl with the beans & celery.

Cut fennel in half & cut each half into thin fan shaped slices. Add to the beans & toss in the herb dressing.

Mix lettuce & radicchio leaves together in a bowl. Arrange on individual plates & top with the bean mixture.

"BBC Vegetarian" January, 1996.

Preparation:

Trim beans & cut into 3 pieces, wash & drain.

Put onion & tomato into a heavy pan. Sprinkle with salt & rub in lightly with fingers. Stir in the beans, olive oil & sugar, mix well. Cover & cook for 15 minutes over medium heat. Stir occasionally. The beans will lose their colour & soften. When all the moisture has been absorbed, stir-fry the beans for 2 to 3 minutes. Add ½ cup water, cover & simmer for 40 to 50 minutes, till the beans are tender. Add more water if necessary, ½ cup at a time. When cooked, the dish should be very moist but not watery.
Serve cold as part of a buffet.

Ayla Esen Algar, "The Complete Book of Turkish Cooking"

Preparation:

Wash & dry lettuce. Shred it finely. In a salad bowl, combine with the green onions & a little salt. Sprinkle with the dressing & toss well.

Ayla Esen Algar, "The Complete Book of Turkish Cooking"

Preparation:

Combine the first 4 ingredients in a kettle. Tie the Allspice and Cloves in a cheesecloth bag and add to the kettle. Bring to a boil.
Add the tomatoes and onions. Boil, uncovered, for 5 minutes or until just tender, lifting the slices from the bottom to the surface with a fork during cooking. Drain, reserving the liquid, remove the bag and pack the pickles into clean, hot preserve jars. Reheat the liquid to boiling and pour at once into the jars over the pickles. Seal, adjusting the lids as the manufacturer directs. Process in a hot water bath, the timing adjusted to your conditions. (Contact your extension agent for information on canning.)

Source Unknown

Preparation:

NOTE: Buy 11 ounces of greens (if stems of garland chysanthemum are thick, buy 14 ounces) in order to have 10 ounces after trimming. Include stems of both vegetables; however, if garland chysanthemum stems exceed ¼ inch in thickness, do not use them for this recipe since they may be too firm, tough, or stringy.

Wilt the greens by immersing them in a large pot of boiling water for 30 seconds (or steam in a vegetable basket, 1-½ minutes for spinach, 2-½ minutes for garland chysanthemum, stirring once or twice).

Rinse in cold water to stop the cooking. Divide into two or three bunches and firmly squeeze out the water. Chop each handful at ½-inch intervals, then turn and chop in a cross direction. Squeeze again if the greens are still watery, then loosen them by a light crumbling motion and place in a bowl.

Pour boiling water over the bamboo shoot to freshen it; rinse under cool water and dice finely (¼ inch thick).

Toss all ingredients together. Let sit a few minutes at room temperature, and test for seasonings, adding perhaps an extra ¼ teaspoon sugar with garland chysanthemum. Serve chilled or at room temperature.

Source: The Fragrant Vegetable - by Martin Stidham Typed for you by Karen Mintzias

Preparation:

If using potatoes, halve and cook, covered, in a small amount of boiling water for about 10 minutes. Drain. Prepare other veggies as needed. Prepare seasoning mixture and brush on prepared vegetables.
Preheat gas grill. Place vegetables on a piece of heavy foil or on grill rack. Cover and grill until tender. Turn occasionally and brush with seasoned mixture.

"BH & G Gas Grill Cookbook"

Preparation:

Cut plantains into fourths crosswise, then slice lengthwise to form rectangular pieces about ¼" thick & about 2" long. Sprinkle with cayenne & grill or broil for about 6 minutes, or until just tender.

"Vegetarian Times" December, 1993

Preparation:

Prepare Basic Polenta: 1. Bring the water and salt to a boil in a heavy saucepan. Lower the heat so the water is just simmering.

2. Pour the cornmeal in a slow and steady stream into the water. Stir constantly until all the cornmeal is absorbed, about 3 minutes/

3. Turn the heat to very low; stir with a wooden spoon every 2-3 minutes. The polenta is done when it adheres to itself and pulls away from the sides of the pot, 20-25 minutes.

Prepare Grilled Polenta:

1. Lightly grease a 9x5-inch loaf pan with oil or butter.

2. Pour the polenta into the pan and allow it to cool and solidify at room temperature, about 30 minutes.

3. Preheat the broiler. Remove the polenta from the pan and cut into ¾-inch slices. Place them on a greased heatproof dish. Brush both sides with the oil or melted butter and broil close to the heat for a few minutes on each side until the polenta is crusty, about 5 minutes. Serve immediately.

"The Occasional Vegetarian" by Karen Lee. Posted by Diane Lazarus